I made some homemade "Nutella"
I don't know if I can call it low spoon cooking, because it took the blender some time to transform the nuts into nut butter (I used the time to do some physiotherapy, and stopping the blender and mixing the contents between the different parts of the rutine). I bought roasted (unsalted) hazelnuts for this, because the small price difference worth the saving of extra spoons.
Blenders are not the best for the job, but I don't have food processor, but my blender is quite strong, and it worked. When I had food processor (it broke several years ago), It was a bit easier to make. I just left it running for 10 minutes.
I based it on the recipe from "Chocolate Covered Katie"(link), but I think I changed the propositions a bit. I didn't look at the recipe much, and sort of winged it. I made the spread before, and I trusted my ability to balance the tastes.
How to:
250 gr' of rosterd hazelnuts
1 spoon of coconut oil (optional, but it might help in making the nut butter, so I added it)
1/3 cup of maple syrop
1/3 of plant based milk (I had rice-hazelnut open, so this was what I used)
1 spoonful of cocoa powder (like, I think it was about 2 tablespoons)
Pinch of salt
Combine nuts and oil in food processor or strong blender until the nuts transform into nut butter (like in the pictures on the left, It can take time). Add other ingredients, and blend until ready.
Store in clean container in the refrigerator. It can also be kept in the freezer.