Make Your Own Mocha Hazelnut Spread

Chocolate, coffee and toast? Sounds like a pretty normal breakfast for me! But because mornings are rushed and crazy why not have them all at once? Introducing Nutella’s caffeine-fueled (more delicious) cousin, spiked with coffee and coconut oil (no palm oil, thanks!) and toasty hazelnuts. And it’s as easy as chucking some things in a blender!

The best part about this recipe, is that you can tailor it to make whatever you like – use odourless coconut oil to make it more chocolatey, add more coffee if you like, swop out the nuts for almonds, macadamias, brazil nuts and switch up the honey by using maple syrup or agave. This spread can be as naughty or healthy as you want it to be – I prefer naughty, but that’s no surprise!

Tell me in the comments below (or on this Facebook post): What is the naughtiest breakfast food you’ve ever had? You could win a Defy Breakfast Pack consisting of a Red Sense kettle and toaster valued at R1300. (entries for South Africa only – sorry!) I’ll randomly select a winner on the 29 June 2017 and announce it on Facebook. [COMPETITION CLOSED]. Come on, tell me your dirty breakfast food secrets!

Homemade Mocha Hazelnut Spread

Makes 250ml

2/3 cup hazelnuts (or any other nut), roasted, skins removed

1 tsp good-quality instant coffee powder

¼ teaspoon sea salt

¼ cup The Kate Tin Cocoa Powder

½ cup coconut oil (regular or odourless – depending on the flavour you like)

½ cup honey (or maple syrup – if it’s pay-day)

½ tsp vanilla extract or essence

Soak the hazelnuts in water overnight, then drain and rinse well. In a blender, blitz the hazelnuts to form a paste then add the rest of the ingredients and blend until smooth, scraping down the sides regularly to make sure everything is incorporated. If the spread is too thick, add 1 tbsp hot water and blitz. Pour the mixture in a jar and store in the refrigerator for two weeks. Serve on toast or with a spoon!

TIP Remove hazelnut skins easily by placing the still-warm roasted nuts in a clean tea towel then bundle it up to form a sack and rub nuts together. The skins should come off easily!

4 Comments

Nadine Williams on 22nd June 2017 at 12:20 pm

Sitting on the beach on a February morning … sneaking a day off work … ordering a hot butter croissant with a double portion of nutella and inhaling it all in between two sexy cortados drooling at those Durban Surf bodies

Natalie Ball on 22nd June 2017 at 1:36 pm

The naughtiest (and probably best) breakfast I’ve had was tripple chocolate cheesecake that I’d ordered the night before after dinner even though I knew I was to full to eat it then. Turns out, morning after cheesecake is even better than morning after pizza!

Marshe on 22nd June 2017 at 2:04 pm

Freshly baked croissant with a sunny side up fried egg, maple glazed bacon and avocado with a creamy cappuccino *hunger pangs*

Reshana on 23rd June 2017 at 8:23 am

Hi Katelyn

The naughtiness breakfast I had was at Suncity Resort in the North West province. I had a stack of thick freshly made pancakes. It was 5 pancakes to be exact, each sandwiched which a thick layer of Nutella because who doesnt love Nutella? I drizzled the entire stack of pancakes with chocolate sauce and had a huge dollop of vanilla ice cream along side a hot chocolate drink. I know…. ice cream for breakfast? Hehe and I devoured it all, bite after bite 🙂