I love hazelnuts, but I have never been a big fan of chocolate hazelnut spread. Trevor is the same way. This homemade version, however, is a completely different story. We eat it on toast, tart apples, or (usually) just by the spoonful.
You can buy roasted hazelnuts (I get them at Trader Joes) to make the recipe easier/faster. Just cut out the whole first step if you do.
- 2 cups raw hazelnuts
- ¼ cup unsweetened cocoa powder
- 1 cup powdered sugar
- ½ teaspoon vanilla
- ½-3/4 teaspoon kosher salt (to taste)
- 2 tbsp (or more) canola oil
- Preheat oven to 400 degrees F. Spread the hazelnuts in one layer on a cookie sheet. Roast nuts in preheated oven until dark and aromatic, about 10-15 minutes. Transfer nuts to a damp towel and rub to remove skins. Try to remove as much skin as possible.
- Using a food processor, grind hazelnuts until smooth and liquefied, about 5 to 10 minutes. It may take longer, but the nuts will become liquidy if you keep processing.
- Add the cocoa, sugar, vanilla, and salt to the hazelnut butter and mix well. While the food processor is running, gradually add oil to reach desired consistency and so it is smooth enough for spreading.
- Transfer to an airtight container and store in the refrigerator for up to a month.