Homemade Hazelnut & Chocolate Spread
This spread is so much better than the commercially made spread and it doesn't have all of the sugar content either - This is a healthier version of this decadent nut spread.
This spread is delightful on english muffins, melted and drizzled over ice cream, warmed to dip strawberries or pineapple into - You are only limited by your imagination for it's uses!
1 cup whole hazelnuts - toasted 3 tablespoons walnut or hazelnut oil
1 teaspoon Vanilla Extract 1/2 cup powdered sugar
1/4 cup cocoa powder (unsweetened) 1/4 teaspoon of salt
To toast the hazelnuts, spread the nuts onto a rimmed cookie sheet. Bake at 350 degrees until golden brown. The papery skin should be blistered. (Usually this takes about 12 to 15 minutes.)
Once toasted, try and remove the outer skins by rubbing the hazelnuts in your hands while the nuts are warm to the touch. You won't be able to remove every bit of the papery skin so don't fret to much about it.
Once the hazelnuts are de-skinned as best as you can get them, place them into a food processor. Pulse the nuts until they are pasty looking - this usually takes about 3 minutes. Add the oil and vanilla extract and process until the nuts reach a smooth texture. Scrape the mixture into a mixing bowl.
Sift together the cocoa powder, salt and powdered sugar into the bowl. Stir into the mixture until thoroughly incorporated into the nutty paste with a rubber or silicone spatula.
Store in a tightly sealed glass jar on the counter at room temperature for about a week or in the refrigerator up to a month.
If storing in the refrigerator, you can set the container into a bowl of warm water to bring to room temperature to easily spread.