Dark Chocolate Hazelnut Spread

by Susan on June 10, 2016

Dark Chocolate Hazelnut Spread

Make your own chocolate hazelnut spread from scratch with wholesome ingredients! 

Total Time: 38 min.
Prep Time: 20 min.
Cooking Time: 18 min.
Yield: 16 servings, 2 Tbsp. each

Ingredients:
3 cups raw hazelnuts
⅔ cup chopped dark chocolate (approximately 3 to 4 oz.)
1 tsp. pure vanilla extract
½ tsp. sea salt (or Himalayan salt)

Preparation:
1. Preheat oven to 350° F.
2. Line a large baking sheet with parchment paper. Place hazelnuts on baking sheet in an even layer. Bake for 12 to 15 minutes, or until light brown. Cool slightly.
3. If hazelnuts contain skins, place slightly cooled hazelnuts on a kitchen towel. Roll to remove as many skins as possible.
4. Place hazelnuts in a food processor (or blender); pulse until hazelnuts form hazelnut butter, about 5 to 8 minutes. Scrape sides as needed.
5. Place chocolate in a microwave-safe glass measuring cup. Microwave for 60 seconds on 50%; stir. Microwave for another 30 seconds on 50%; stir until chocolate is completely melted. If needed, microwave for additional 30 second increments on 50%. Do not overcook. Chocolate will melt as you stir it.
6. Add chocolate, extract, and salt to hazelnut butter; pulse until creamy and well mixed.
7. Store at room temperature for 2 to 3 weeks.

Tip: The higher the percentage of cacao in chocolate the better. Look for chocolate that is at least 70% cacao.

***Recipe from the Team Beachbody Blog.***

Print Recipe
Dark Chocolate Hazelnut Spread
Make your own chocolate hazelnut spread from scratch with wholesome ingredients!
Dark Chocolate Hazelnut Spread
Course Desserts
Prep Time 20 minutes
Cook Time 18 minutes
Servings
servings, 2 Tbsp each
Course Desserts
Prep Time 20 minutes
Cook Time 18 minutes
Servings
servings, 2 Tbsp each
Dark Chocolate Hazelnut Spread
Instructions
  1. 1. Preheat oven to 350° F.
  2. 2. Line a large baking sheet with parchment paper. Place hazelnuts on baking sheet in an even layer. Bake for 12 to 15 minutes, or until light brown. Cool slightly.
  3. 3. If hazelnuts contain skins, place slightly cooled hazelnuts on a kitchen towel. Roll to remove as many skins as possible.
  4. 4. Place hazelnuts in a food processor (or blender); pulse until hazelnuts form hazelnut butter, about 5 to 8 minutes. Scrape sides as needed.
  5. 5. Place chocolate in a microwave-safe glass measuring cup. Microwave for 60 seconds on 50%; stir. Microwave for another 30 seconds on 50%; stir until chocolate is completely melted. If needed, microwave for additional 30 second increments on 50%. Do not overcook. Chocolate will melt as you stir it.
  6. 6. Add chocolate, extract, and salt to hazelnut butter; pulse until creamy and well mixed.
  7. 7. Store at room temperature for 2 to 3 weeks.
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Lemon Tarragon Vinaigrette

by Susan on June 9, 2016

 

Lemon Tarragon Vinaigrette

This citrus and herb vinaigrette recipe from 21 Day Fix is ready in minutes. It’s perfect on any salad, and can be used to flavor baked chicken and fish.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 6 servings, about 2 Tbsp. each

Ingredients:
¼ cup fresh lemon juice
¼ cup finely chopped shallot
6 fresh tarragon sprigs, leaves removed and chopped, stem discarded
4 tsp. Dijon mustard
¼ tsp. sea salt
¼ tsp. ground black pepper
6 Tbsp. extra-virgin olive oil

Preparation:
1. Combine lemon juice, shallot, tarragon, mustard, salt, and pepper in a medium bowl; whisk to blend.
2. Slowly add oil while whisking; mix well.

Tip: Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.

***Recipe from the Team Beachbody Blog.***

Print Recipe
Lemon Tarragon Vinaigrette
This citrus and herb vinaigrette recipe from 21 Day Fix is ready in minutes. It’s perfect on any salad, and can be used to flavor baked chicken and fish.
Lemon Tarragon Vinaigrette
Course Dips & Sauces
Prep Time 10 minutes
Servings
servings, 2 Tbsp each
Course Dips & Sauces
Prep Time 10 minutes
Servings
servings, 2 Tbsp each
Lemon Tarragon Vinaigrette
Instructions
  1. 1. Combine lemon juice, shallot, tarragon, mustard, salt, and pepper in a medium bowl; whisk to blend.
  2. 2. Slowly add oil while whisking; mix well.
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