Description
Indulge in the rich, decadent flavors of homemade cacao and hazelnut spread with this easy recipe. Perfect for spreading on toast, dipping fruit, or simply enjoying by the spoonful!
Ingredients
Raw Hazelnuts:
2 cups
Unsweetened Cacao Powder:
1/4 cup
Powdered Sugar:
1/2 cup (or more to taste)
Salt:
1/4 teaspoon
Vanilla Extract:
2 teaspoons
Neutral Oil:
2–4 tablespoons (such as sunflower or avocado)
Milk or Plant-based Milk:
2 tablespoons (optional, for creaminess)
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C).
- Roast Hazelnuts: Spread the hazelnuts on a baking sheet and roast for 10–12 minutes until fragrant and slightly darkened. Let cool slightly, then rub the hazelnuts in a clean kitchen towel to remove most of the skins.
- Blend Hazelnuts: Transfer the peeled hazelnuts to a food processor and blend for 5–8 minutes until a smooth nut butter forms, stopping to scrape down the sides as needed.
- Add Ingredients: Add cacao powder, powdered sugar, salt, vanilla, and 2 tablespoons oil. Blend until fully combined and smooth. Adjust consistency with more oil if needed. For a creamier spread, add a splash of milk and blend until silky.
- Store: Transfer the spread to a jar and store at room temperature for up to 1 week, or refrigerate for longer freshness.
Notes
- For a refined sugar-free version, use maple syrup or dates instead of powdered sugar, though consistency may vary slightly.
- Add a pinch of cinnamon for extra warmth or espresso powder for depth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment, Spread
- Method: Blending, Roasting
- Cuisine: European
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 7g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
