Recipe Information

• Servings: About 2 cups
• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Difficulty: Easy

Ingredients

• For the base:
  • 1 cup (150 g) hazelnuts
  • 1/2 cup (50 g) powdered sugar
  • 1/4 cup (30 g) cocoa powder, unsweetened
  • 1 tablespoon (15 g) vanilla extract
  • 1/2 cup (120 ml) milk or non-dairy milk
• For additional sweetness (optional):
  • 1/4 cup (60 ml) maple syrup or honey

Instructions

1. Preheat your oven: Preheat your oven to 350°F (175°C).
2. Roast the hazelnuts: Spread the hazelnuts on a baking sheet and roast for about 10 minutes, or until they’re golden and fragrant. Allow them to cool slightly, then rub them in a clean kitchen towel to remove the skins.
3. Blend the hazelnuts: Place the roasted hazelnuts in a food processor and pulse until they turn into a smooth hazelnut butter.
4. Add other ingredients: To the hazelnut butter, add the powdered sugar, cocoa powder, vanilla extract, and milk. Blend until all ingredients are well combined and the mixture is creamy.
5. Adjust sweetness: If you prefer a sweeter spread, add the maple syrup or honey. Blend again until smooth.
6. Store: Transfer the chocolate hazelnut spread into a clean glass jar. It can be stored in the fridge for up to 3 weeks.

Notes

This recipe is versatile; feel free to adjust the sweetness to your liking. If you’re looking for a nuttier flavor, consider adding a pinch of salt or even a dash of espresso powder.

Recipe Tips

• Ensure the hazelnuts are roasted well for optimal flavor.
• Using high-quality cocoa powder will enhance the taste of your spread.
• For an extra creamy texture, blend longer to achieve the desired consistency.

Nutritional Information

Per serving (1 tablespoon): approximately 100 calories, 6g fat, 12g carbohydrates, 2g protein.

Frequently Asked Questions

1. Can I use other nuts instead of hazelnuts?

Yes! Almonds or cashews work well too, but keep in mind that the flavor will differ.

2. How can I store this spread?

Store the spread in an airtight container in the refrigerator for up to 3 weeks.

3. Can I make this recipe vegan?

Absolutely! Use non-dairy milk and substitute honey with maple syrup.

4. What can I use this spread on?

This chocolate hazelnut spread works well on toast, pancakes, waffles, or even as a dip for fruits.

5. Is it possible to make this without a food processor?

While a food processor is ideal, you can use a high-powered blender, though it may require more effort.