Dark Chocolate Hazelnut Spread
Nutella fanatics take note: it is easy to make your own lick-the-bowl-clean chocolate hazelnut spread from scratch with wholesome ingredients. And, wow, is it worth it!
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Ingredients
- 3 cups raw hazelnuts
- ⅔ cup chopped dark chocolate (approximately 3 to 4 oz.)
- 1 tsp . pure vanilla extract
- ½ tsp . sea salt (or Himalayan salt)
Instructions
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Preheat oven to 350° F.
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Line a large baking sheet with parchment paper. Place hazelnuts on baking sheet in an even layer. Bake for 12 to 15 minutes, or until light brown. Cool slightly.
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If hazelnuts contain skins, place slightly cooled hazelnuts on a kitchen towel. Roll to remove as many skins as possible.
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Place hazelnuts in a food processor (or blender); pulse until hazelnuts form hazelnut butter, about 5 to 8 minutes. Scrape sides as needed.
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Place chocolate in a double boiler and melt or in a microwave-safe glass measuring cup. Microwave for 60 seconds on 50%; stir. Microwave for another 30 seconds on 50%; stir until chocolate is completely melted. If needed, microwave for additional 30 second increments on 50%. Do not overcook. Chocolate will melt as you stir it.
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Add chocolate, extract, and salt to hazelnut butter; pulse until creamy and well mixed.
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Store at room temperature for 2 to 3 weeks.
Recipe Notes
The higher the percentage of cacao in chocolate the better. Look for chocolate that is at least 70% cacao.