HOmemade Hazelnut Chocolate Spread
I have been postponing the trying to make Nutella-like spread at home, until I actually made it. And it's so easy I am wondering why didn't I make it before.
You will need:
1. 2 cups of hazelnuts (or 200g ground hazelnuts, but I warn you, it is not the same thing - they are not remotely as fragrant as the home-baked ones).
2. Sweetener to taste - I use maple or agave syrup
3. Cocoa to taste (about 1/4 cup, but you can have more if you prefer more chocolate feel)
4. 1 tbsp coconut oil (you might need more if you use sugar as your sweetener)
5. 1 tsp ground vanilla (optional)
6. a pinch of salt
Start with roasting your hazelnuts (about 15 minutes at 220 degrees C) until they start smelling divine. Remove the skins by shaking the hot hazelnuts in a Mason jar, or just by rubbing them between your hands. Skip this step if you have purchased blanched hazelnuts. Put the cleaned hazelnuts in a food processor for a few minutes. Skip this step if you have chosen to buy ground hazelnuts.
You will need:
1. 2 cups of hazelnuts (or 200g ground hazelnuts, but I warn you, it is not the same thing - they are not remotely as fragrant as the home-baked ones).
2. Sweetener to taste - I use maple or agave syrup
3. Cocoa to taste (about 1/4 cup, but you can have more if you prefer more chocolate feel)
4. 1 tbsp coconut oil (you might need more if you use sugar as your sweetener)
5. 1 tsp ground vanilla (optional)
6. a pinch of salt
Start with roasting your hazelnuts (about 15 minutes at 220 degrees C) until they start smelling divine. Remove the skins by shaking the hot hazelnuts in a Mason jar, or just by rubbing them between your hands. Skip this step if you have purchased blanched hazelnuts. Put the cleaned hazelnuts in a food processor for a few minutes. Skip this step if you have chosen to buy ground hazelnuts.
Continue grinding until the hazelnuts get all creamy. I haven't managed to get a completely fine consistency, but will keep trying. Add the rest of the ingredients.
Blend together and there you have it - your homemade chocolate spread is ready!
Store in a jar in the fridge (it should hold several weeks, but mine usually disappears much sooner). Enjoy responsibly! :)
