google.com, pub-7492931051063262, DIRECT, f08c47fec0942fa0 Homemade Hazelnut Spread | MittenAcres

© 2019 Mitten Acres Farm.  All content & photographs are property of Mitten Acres.  The products, recipes and statements made about specific products on this web site have not been evaluated by the United States Food and Drug Administration (FDA) and are not intended to diagnose, treat, cure or prevent any disease or condition.  All information provided on this web site or any information contained herein is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this web site for diagnosis or treatment of any health problem. Always consult with a healthcare professional before starting any new herbal treatment, remedy, cream, salve or lotion, any supplements, food or diet recommendation, exercise program, before taking any herbal remedy or medication, or if you have or suspect you might have a health problem.  We disclaim any liability in connection with any use of the information provided in this website or printable recipes provided herein.  

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.

Enjoy!