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Recipe

Homemade Chocolate-Hazelnut Spread

Alice Gao

Yield: Yields about 1 cup

Unlike its popular commercial counterpart that lists sugar and palm oil as primary ingredients, this all-natural chocolate hazelnut butter is primarily roasted hazelnuts and cocoa powder. Try it on crepes, smear it on toast, or melt it and serve it over ice cream.

Ingredients

  • 1 cup whole hazelnuts
  • 3 Tbs. hazelnut or walnut oil
  • 1 tsp. vanilla extract
  • 1/2 cup confectioners’ sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp. salt

Preparation

  • Preheat the oven to 350°F (180°C). Spread the hazelnuts on a rimmed baking sheet and toast until the nuts are golden brown and the skins are blistered, about 15 minutes. Working in small batches,  rub the still-warm  nuts vigorously between your palms to remove their papery skins. Do not worry if some skin remains intact.
  • Transfer the nuts to a food processor and process until they break down into a semi-liquid paste, about 3 minutes. Add the oil and vanilla and process until smooth. Scrape the nut butter  into a bowl.
  • Sift together  the confectioners’ sugar, cocoa powder, and salt into the nut butter, then stir together with a rubber spatula until completely blended.
  • Store the spread in a glass jar or other airtight container at room temperature for up to 1 week, or refrigerate for up to 1 month, then bring to room temperature before serving.

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