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Chocolate-Hazelnut Spread
Chocolate-Hazelnut Spread Erin McDowell

Your first kiss. Your first job. Your first marriage. Life is full of firsts. So why not add another one to the list and try making chocolate-hazelnut spread from scratch? For this recipe, all you need are a few ingredients (like dark chocolate, toasted hazelnuts and coconut oil) and a food processor (to blend it all together). One spoonful and you’ll agree it’s more satisfying than the premade stuff--yet equally as addictive.

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Makes 2 cups

1 cup hazelnuts (roasted or raw), toasted

¼ cup granulated sugar

1 tablespoon cocoa powder

1 teaspoon salt

3 tablespoons coconut oil

10 ounces dark chocolate, melted and cooled slightly

1. Toast the hazelnuts: Heat the oven to 350°. Spread the hazelnuts on a baking sheet and toast until the nuts are fragrant and slightly golden, 4 to 6 minutes. Let cool.

2. Make the spread: In the bowl of a food processor, grind the hazelnuts with the sugar, cocoa powder and salt until the mixture begins to form a coarse paste.

3. Add the coconut oil and continue to process until the mixture is nearly smooth.

4. Add the slightly cooled chocolate and process until fully combined. Transfer the mixture to a large jar and cool completely (it may be a tad on the thin side until fully cool). The spread will keep in the jar at room temperature for up to two weeks.

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