This homemade chocolate hazelnut spread is surprisingly easy to make and infinitely pleasing, especially if you like Nutella.
The spread consists of lightly toasted hazelnuts, icing sugar, unsweetened cocoa powder and a little canola oil. While the homemade version doesn't have the same smooth consistency of Nutella, it's more like a fine chocolate paste with sugar-sized granules of hazelnuts.
Use raw, blanched hazelnuts, if you can find them. Alternatively, just rub the skins off after toasting them.
Fresh hazelnuts are high in monounsaturated fats and are a good source of vitamins A, E, B12 and amino acids.
- 1 cup of blanched hazelnuts
- 1/8 cup of canola oil
- 1/2 cup of icing sugar
- 1/8 cup of unsweetened cocoa powder
- Special equiptment: Food processor or a blenderFood processor
- Heat the hazelnuts in a frypan over a medium-high heat for 5 minutes. Toast the hazelnuts until they are very lightly browned. Remove from heat. If the hazelnuts still have their skins on then rub the skins off with a kitchen towel after toasting them.
- Place the toasted hazelnuts into the food processor and process until very fine.
- Add the unsweetened cocoa powder and canola oil. Blend until the mixture is combined. Add another 1/2 Tbsp of canola oil if the paste looks a little dry.
- Spread on fresh white bread, toast or rice crackers.
- Store the chocolate hazelnut spread for up to a month in an airtight container.