After a busy couple of weeks without much time for baking or cooking, I’m back with an intense craving for Justin’s chocolate hazelnut spread. But with a couple of days free, I thought why not make my own addictive filbert spread?
I like my choco-hazelnut spread on the slightly crunchy and salty side, with just the right amount of sugar, not too much. This is way better than Nutella – no dairy! So far I’ve eaten this only straight up with a spoon – haven’t actually gotten around to spreading it on things…
Makes one 8oz jar, Adapted
from this recipe
1 cup raw hazelnuts
4 oz. semisweet chocolate
2 tbsp unsweetened cocoa powder
¼ cup sugar
½ tsp vanilla
1 tsp coconut oil
a few generous pinches of kosher salt (or to taste)
Preheat your oven to 350°. Roast the hazelnuts until golden, about 18 minutes. Once out of the oven and slightly cooled, you can remove the skins by rubbing the nuts in a towel.
In a food processor, grind the nuts until smooth and peanut butter texture. Melt the chocolate in a small saucepan over low heat. Add the chocolate and other ingredients to the processor and mix until incorporated.
Pour into an 8oz jar and let cool. You can keep the spread in the fridge for up to one month. But you’ll probably eat it all before then 😉