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Most of us know and love the chocolate ferrero rocher. But for those of you who don’t, let me paint you a picture:
It all starts with a whole hazelnut, coated by a decadent velvety chocolate filling, then covered with a thin crisp wafer layer, all enclosed with more chocolate and chopped hazelnuts.
Does that not sound amazing?! Now, lets take all that heavenly chocolate and turn it into something that we can just spread on EVERYTHING! Oh, and did I mention this recipe is 100% clean-eating, gluten-free, and vegan friendly?
Lets take a closer look…
This ferrero rocher spread is easy, fast to make, and stays fresh in the fridge for weeks! if your looking for something else to do with it, you might want to take a look at my clean-eating hazelnut truffles recipe. These are a healthy copycat version of the real ferrero rocher, that tastes just like them!
“Fererro Rocher” spread
- Prep Time: 10 mins
- Cook Time: 0 minutes
- Total Time: 10 mins
- Yield: 20 1x
- Category: Dessert
- Method: Blend
- Cuisine: American
Description
Just like the chocolate this dip is loaded with cocoa and hazelnuts for the most EPIC spread ever!
Ingredients
- 2 cups roasted hazelnuts (*unsalted)
- 1/4 cup cocoa powder
- 1/4 cup refined coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Place hazelnuts into a food processor and blend until almost smooth. (I like to leave mine with visible tiny crunchy bits for the texture, but feel free to blend yours completely smooth!)
- transfer hazelnuts to a large bowl, and mix in the remainder of ingredients until combined.
- Store in an air-tight container in the fridge.
Notes
This spread stores well in the fridge for a few weeks. Use on top of toast, muffins, oatmeal, puddings or as a dip with your favourite fruit!
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 2g
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
*Not sure what to put it on? Here are my recommendations:
-Dip your berries and fruit in it
-Spread it on your favourite toast
-Swirl it on top of your next batch of banana bread or muffins
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I tried making the ferreo roche spread all went well put it in the fridge as instructions said its solid and to me it’s not a spread it’s just all in one clump can you shine any light on what I can add to it to make it spreadable not clumped together
Hi Yovnne, depending how much you processed the hazelnuts can result in a thicker consistency. If you process them more they should release their oils and you should have a spread. You can try adding a bit more coconut oil or 1-2 tbsp of coconut milk for a creamier consistency. You can also leave the spread on the counter top for 10 minutes before using. Coconut oil becomes solid in the fridge so this will have a thicker texture straight out of the fridge