Hello friends! This is a sponsored post in partnership with Dave’s Killer Bread. Today we are teaming up to bring you this recipe for a homemade chocolate hazelnut spread, which is especially fantastic when paired with White Bread Done Right and fresh raspberries!
Please allow me to hop on the trendy toast train for a minute to share with you my latest obsession. A little grown up “PB & J” if you will, with a chocolate hazelnut butter standing in for the “PB”, and fresh raspberries for the “J”. This is my new favorite way to do toast. And if you make it, you just might find that getting out of bed in the morning is a little easier. Do you plan out and dream about what you are having for breakfast the night before, or is that just me?
Making your own chocolate hazelnut butter is super easy! I’ve tried making it a few different ways, and this is my favorite. I use my blender, but you can also use a food processor. I’m currently eating what tiny bit I had leftover warmed up and poured over a scoop of vanilla ice cream and I’m telling you now, you really want to make this happen in your own lovely little kitchen! Make sure you use roasted, unsalted hazelnuts for this recipe, and a good quality chocolate.
And the bread underneath all that goodness is just as important as what goes on top. Have you heard about Dave’s Killer Bread yet? I was introduced to it this summer while I was on vacation in California, and it is seriously. good. bread. It’s the kind of bread that makes all other breads that were fine before suddenly not good enough. All of their breads are USDA-Certified organic and Non-GMO Project Verified. What you get is a bread power-packed with Omega- 3s, fiber, protein and whole grains. I also love that their bread comes in regular and thin sliced too. I’m telling you, I’m kind of obsessed!
Not only does this company have a killer product, but there’s a great story behind the bread as well. I’m looking forward to sharing more about it soon!
Back to our trendy toast creation… once you’ve spread a nice thick layer of chocolate hazelnut butter on your toast, top it with fresh raspberries. I know we are pretty much on the tail end of the real raspberry season here, but I’m finding them available more year round and it’s hard for me to turn them down.
Once your raspberries are all lined up according to your own level of OCD tendencies, give them a fine but thorough dusting with powdered sugar. Toast heaven my friends. I wish I could be with you when you take your first bite.
I guess I’ll just have to be with you in spirit. Or even better, leave me a note and tell me all about it!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?Print
- 1 cup roasted, unsalted hazelnuts
- 1/2 cup semisweet chocolate chips, melted
- 1 teaspoon cocoa powder, unsweetened
- 1 teaspoon maple syrup
- pinch of salt
- 4 slices, Dave’s Killer Bread White Bread Done Right
- 12 ounces fresh raspberries
- powdered sugar for dusting (optional)
- Place the hazelnuts in a food processor or high powered blender, and process until a smooth paste forms.
- Add melted chocolate, cocoa powder, maple syrup, and salt and process until well combined. Stop and scrape down the sides as needed.
- Toast slices of Dave’s Killer Bread (I used White Bread Done Right), and spread 1/4 cup of the chocolate hazelnut butter spread over the toast.
- Top with fresh raspberries and dust with powdered sugar if desired.
This post is sponsored by Dave’s Killer Bread.