I really enjoy Nutella but I can’t eat it as many of the ingredients on the label are things I can’t have. I could have created a healthier version of that recipe. But I decided to try it will pecans. What a wonderful and nutty chocolate spread.
I created this recipe to go inside my crepe recipes. Use with my Dairy-Free Crepes and my Sweet Dessert Crepes. This spread with some strawberries on top make a wonderful and beautiful Valentine’s Day Dessert. This is a super easy recipe to do and will take 30 minutes or less. I like chunky peanut butter so I created this Roasted Pecan Chocolate Spread to have a little texture and a little bite.
Roasted Pecan and Chocolate Spread
- 1 1/2 cup pecans
- 30 grams homemade chocolate
- 1 tablespoon coconut oil
- 4 tablespoons maple sugar
- 2 tablespoons cocoa
- 1/3 – 1/2 cup of water
Preheat oven 325 F. Place pecans on a cookie sheet. Place them into a preheated oven. Bake 8 – 12 minutes. Careful you don’t want them to burn. Once you smell the pecans they are almost ready. Remove from the oven and allow to cool. Place pecans inside a food processor and grind until a paste is created. Add the remaining ingredients and blend until smooth. Use to top crepes with or place in an airtight container with a lid in the fridge up to one month.