It’s one of the world’s favorite spreads, yet most packaged hazelnut-chocolate blends are mostly palm oil (high in saturated fat) and sugar with minimal hazelnuts and chocolate. My recipe emphasizes the two flavors you’re craving and has a minimal amount of sugar. It also keeps in the fridge for weeks, though the spread will likely be gobbled up long before that.
Ingredients
- 8 ounces shelled and roasted hazelnuts
- 1 ounce dark chocolate, melted
- 2 tablespoons extra virgin olive oil
- 1/4 cup cocoa powder
- 1/3 cup sugar or equivalent
- 1 teaspoon pure vanilla
- Pinch of fine sea salt
Directions
Place the roasted hazelnuts in a high-powered blender or food processor and process until the nuts turn into a paste. Be patient—depending on your machine it could take 5 to 8 minutes. Add the melted chocolate, olive oil, cocoa, sugar, vanilla, and salt, and process until fairly smooth. Transfer to a lidded glass jar and refrigerate.
Yields about 1-1/2 cups