Chocolate Hazelnut Spread Recipe
A creamy delicious Chocolate Hazelnut Spread
1 1/2 cup hazelnuts, skinned
1-2 Tablespoons hazelnut or grapeseed oil
3/4 cup confectionersí sugar
2 Tablespoons good quality cocoa powder
2 Tablespoons powdered milk (or you can substitute coconut milk powder or soy powder)
1/4 teaspoons pure vanilla extract
(Makes 1 cup)
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
Spread the hazelnuts onto the pan and bake for 15-20 minutes. Keep an eye on the nuts while you are toasting them and stir frequently so you do not burn them.
Remove the nuts when ready and while they are still hot put them into a blender and grind until the nuts break down to a butter consistency. Add the vanilla and oil during this process.
When the nuts have reached a coarse texture in consistency, add cocoa powder, powdered sugar, and soy powder, adding more oil as needed.
Blend until you have reached the consistency you would like.
The longer you blend it, the smoother and thinner the chocolate hazelnut spread will become. If it is runny, you can add a little more confectionersí sugar.
Transfer from the blender into a container that has a lid and store in the refrigerator between uses.