Imagine a creamy, decadent chocolate spread that's not just delicious, but also healthier and made entirely by your own hands! Our Homemade Hazelnutty Cocoa Spread is about to revolutionize your breakfast and dessert game, offering a rich, luxurious alternative to commercial Nutella that will make your taste buds dance with joy. With just a few simple ingredients and minimal effort, you'll create a spread so irresistible, you'll never want to buy the store-bought version again.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 1 cup
Ingredients
- 1 cup hazelnuts
- 2 tablespoons cocoa powder
- 1/4 cup honey or maple syrup
- 1 tablespoon vanilla extract
- 1/4 cup coconut oil
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet. Toast them in the oven for about 10 minutes, or until they are golden brown and fragrant. Keep an eye on them to prevent burning.
- Once toasted, remove the hazelnuts from the oven and let them cool slightly. Then, place them in a clean kitchen towel and rub them together to remove the skins. It’s okay if some skins remain, but try to remove as much as possible.
- Transfer the peeled hazelnuts to a food processor. Process them on high speed for about 3-5 minutes, scraping down the sides as needed, until they turn into a smooth hazelnut butter. This may take some time, so be patient.
- Once you have a smooth hazelnut butter, add the cocoa powder, honey or maple syrup, vanilla extract, coconut oil, and salt to the food processor. Blend again on high speed until all the ingredients are well combined and the mixture is creamy and smooth.
- Check the consistency of your spread. If it’s too thick, you can add a little more coconut oil to achieve your desired texture. Blend again until fully incorporated.
- Taste your hazelnutty cocoa spread and adjust the sweetness or cocoa flavor if needed by adding more honey or cocoa powder, blending again to combine.
- Once you’re satisfied with the flavor and consistency, transfer the spread to a clean jar or airtight container. Allow it to cool to room temperature before sealing.
- Store your homemade hazelnutty cocoa spread in the refrigerator for up to two weeks. Enjoy it on toast, pancakes, or straight from the jar!
Tips
- Toast hazelnuts carefully to enhance their flavor without burning
- Use a powerful food processor to achieve the smoothest texture possible
- For a vegan version, substitute honey with maple syrup
- Experiment with the sweetness and cocoa levels to match your personal taste
- Let the spread cool completely before storing to prevent condensation
- If the spread becomes too firm in the refrigerator, let it sit at room temperature for 10-15 minutes before serving
- Use high-quality cocoa powder for the richest chocolate flavor
- Consider adding a pinch of cinnamon or a splash of espresso for extra depth
Nutrition Facts
Calories: 900kcal
Carbohydrates: 30g
Protein: 12g
Fat: 85g
Saturated Fat: 25g
Cholesterol: 0mg
