Homemade Chocolate Hazelnut Spread

Ingredients

• 3 cup Raw hazelnuts (If the hazelnuts have skins, wrap them in a kitchen towel after roasting, rub them, and remove the skins.)
• 1 cup Powdered sugar (Pure powdered sugar.)
• 0.333 cup Cocoa powder
• Salt (A generous pinch.)
• 1 tsp Vanilla extract
• 2 tbsp Neutral oil (The author uses macadamia oil; vegetable, canola, or hazelnut oil also work. It may be omitted if desired.)

Steps

1. 1

   Preheat the oven to 180 °C. Line a baking sheet with parchment paper and spread the hazelnuts evenly over it.

2. 2

   Roast the hazelnuts for 10 minutes, until lightly browned.

3. 3

   If the hazelnuts are not blanched, transfer them to a kitchen towel, rub them to remove the skins, and discard the skins.

4. 4

   Transfer the roasted hazelnuts to a food processor or high-powered blender and process until finely crumbed. If necessary, scrape the mixture from the sides with a spoon or use the blender tamper.

5. 5

   Continue processing at low or medium speed until the hazelnuts turn into a smooth nut butter. Depending on the appliance, this may take 10–20 minutes.

6. 6

   Add the powdered sugar, cocoa powder, salt, and vanilla extract. Process again until smooth and uniform.

7. 7

   With the motor running, slowly pour in the oil and process until it is fully incorporated into the spread.

8. 8

   Transfer the spread to a clean jar. Store in a cool, dry place; it will thicken after cooling.

Notes

Processing time depends on the power of the food processor or blender. The oil can be omitted if the consistency is already suitable without it.

Nutrition per serving

• dessert
• vegan
• plant-based
• dairy-free
• chocolate
• with hazelnuts
• no-bake after roasting
• homemade preserve