Homemade hazelnut chocolate spread
Oh la laaaa, toasted hazelnuts and dark chocolate! I will never ever buy hazelnut spread from the shops again, from the way my flat smells when I make this to the pride when I serve it to people and I see their minds be blown, it is such a rewarding recipe.
Let’s be a bit naughty this week!
You won’t be buying ready made ever again.
This is just such a fun, gorgeous thing to make. Really rewarding! Your kitchen will smell nice, you will feel accomplished when you realise your spread tastes better than the one you buy at the supermarket… Everyone will love you! I am not sure this gorgeous hazelnut chocolate spread should be legal!
I love the organic hazelnuts I get from Hatton Hill. If you are in the UK, check them out! I use dark cooking chocolate, but if you prefer milkier cooking chocolate that could work too - let me know how it was when you make it!
Homemade hazelnut chocolate spread:
Makes 1 large jar
Ingredients:
1 1/2 cups of hazelnuts (about 230 grams)
1 cup icing sugar (powdered sugar)
1/3 cup unsweetened cocoa powder
2 Tbsp coconut oil (canola oil works too)
1/2 tsp vanilla extract (can skip this)
1/2 tsp salt
1/4 cup chopped dark cooking chocolate
Preheat oven to 190ºC (170º for fan oven, 375ºF).. Line a large baking tray with baking paper. Place the hazelnuts on the paper and roast them in the oven for about 15 minutes. Watch them closely as they can brown pretty fast, every oven is different.
Remove the roasted nuts from the oven and transfer onto a clean kitchen towel and let them cool. When cooled, gently rub the nuts with the towel until the skin comes off. This is pretty fun! And enjoy the gorgeous smell from the roasted nuts!
Place the nuts in a food processor and process until finely ground. Scrape the sides of the food processor bowl as needed. Continue to process the nuts until they start to liquify and turn in to nut butter. It can take a few minutes depending on your processor.
Add powdered sugar and cocoa to the hazelnut butter. Mix until well combined. Then mix in the oil and vanilla. Process until you have a smooth, even mix. Add the salt and process for another few seconds.
Finally, add the chopped cooking chocolate and process until it all comes together. If the mixture clumps up, you can add a tiny bit more oil.
There you go! You can store the spread in a jar - even name your hazelnut spread something fancy (including your name, of course!) and store it in the fridge for a month or so. Sooo lovely on a slice of toast, or with fluffy pancakes!
You can definitely use less of the chocolate if you want to keep it a bit healthier - hazelnut butter is gorgeous on its own so you can’t really go wrong!
I’d love to hear and see how you got on, what did people in your house think of your homemade spread? Did you name yours? Share your recipe with me on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
