This post is sponsored by Williams-Sonoma.
This is another one of those recipes I’ve been wanting to make for so long, but you really need a high powered blender to be able to make nut butters and spreads like this. If you read my post on fermented cashew cheese then you’ll know that thanks to Williams-Sonoma I now have their exclusive Vitamix S55 personal blender model (much smaller and quieter than the original version!) to review for you, and I am having so much fun creating recipes with it, like this Healthy chocolate, sweet potato and hazelnut spread!
I am really enjoying the size of it, I can whip things up so easily and it cleans like a thing of beauty. Everything comes apart and can be rinsed in the sink, but it can also all go in the dishwasher. Quick and easy, I love it!
So, you might’ve seen many recipes online for homemade “Nutella”, but I’ve never made it myself, and as usual I like to experiment and make recipes that use whole foods as much as possible, that are simple to make, and that have good nutrition. So, I made this version using raw sweet potato! Yeah! Boosting the nutritious content, but also helping the smooth texture, sweet potato really ads to this recipe, but you can’t taste it and NO ONE will know! yeahh….. now we’re talking, right? You can truly feel good about feeding this to your kids for breakfast. No white sugar in this! In fact, no cane sugar at all! Only real, whole foods, and other than the fact that I soaked my raw hazelnuts overnight, it can be done in just a few minutes!
This tastes awesome on toast, and can be used in other recipes too. YUMMY!
If you’d like to check out the Vitamix S55 that I am using, click here.
Note: Although Williams-Sonoma provided me with a free product to review, I was not paid to write this article, and you can be sure all opinions are my own! I would never say I liked a product if I didn’t. 🙂
This recipe may contain affiliate links for products and brands that I use and recommend.
Healthy chocolate, sweet potato and hazelnut spread | Almost raw, vegan, gluten-free
- 1/4 cup nut milk (adjust the liquid depending on how thick you want the consistency to be)
- 2 Tbsp organic virgin coconut oil look for varieties that say "raw"
- 1/3 cup organic cocoa powder look for fair-trade varieties
- 3 Tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 1 cup raw hazelnuts soaked overnight
- 4 Medjool dates (pits removed)
- 1/3 cup organic raw sweet potato peeled and cut in chunks
- Soak your raw organic hazelnuts in spring or filtered water for 8 to 16 hours or so, changing the water after 8 hours (I forgot mine, so I think it was closer to 18 hours).
- Simply add all the ingredients in your Vitamix in order, starting with the liquids first, coconut oil, cocoa powder, and then the soaked hazelnuts, dates and sweet potato last.
- I used the "Spreads" setting on the Vitamix S55 model, but if you don't have that setting, just adjust the speed as you go.
- Start your Vitamix and remove the lid plug at the top, use the tamper (that black accessory to push the food in your blender without seriously injuring yourself) to push the ingredients to the bottom.
- You will see that the texture changes quickly, and should be ready in just 15-25 seconds or so. Make sure to keep pushing the bigger pieces down until the texture is nice and smooth.
- Transfer the chocolate spread into a container with a lid, and keep in the fridge. I want to say that you can keep it in the fridge for at least a couple of weeks, but let's be honest, it'll be eaten by then! haha
Keep in an airtight container in the fridge for up to 7 days.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 818kcal | Fat: 58g | Saturated fat: 20g | Sodium: 22mg | Potassium: 1164mg | Carbohydrates: 79g | Fiber: 14g | Sugar: 53g | Protein: 13g | Vitamin A: 3215% | Vitamin C: 4.3% | Calcium: 162% | Iron: 6.3%