This silky homemade chocolate hazelnut spread tastes richer than any jar from the store, with deep cocoa and toasted nuts in every spoonful. It is perfect on toast, with fruit, or straight from the jar. For another chocolate treat, try our Chocolate Chip Brownies, and for a hazelnut-style dessert cup, see the Caramel Ferrero-Style Protein Dessert Cups.
Ingredients
- 400 g (about 2 3/4 cups) hazelnuts
- 2 heaped tbsp cocoa powder
- 40-50 g (about 1/3 cup) powdered sugar
- 100 g (3.5 oz) chocolate, your favorite
- 50 g (3 tbsp) coconut oil (optional)
Instructions
- Toast the hazelnuts in the oven at 180 C (350 F) or in a dry skillet, stirring occasionally.
- Rub off the skins (unpeeled nuts make the spread bitter).
- Blend the nuts into a smooth paste, then add the powdered sugar, cocoa, chocolate, and coconut oil. Blend again until silky.
- Transfer to a jar and chill until set.
Tips
- Blend patiently — the nuts need time to release their oils and turn smooth.
- Taste before chilling and adjust the sweetness to your liking.
- Store in the fridge and let it soften at room temperature before spreading.
Nutrition (per 100 g): 70 kcal, protein 3 g, fat 0.7 g, carbs 12.2 g.
A creamy, chocolatey spread for toast, pancakes, and desserts. For more chocolate baking ideas, visit Allrecipes, and for technique tips, see Serious Eats.