Hazelnut Chocolate Spread
Yield: 1.3 Cups
Equipment
- Food processor
Materials
- 9 oz Raw or Toasted Hazelnuts (just shy 2 cups) instructions for toasting raw nuts below.
- 3½ tsp Oil adjust as needed
- 1/3 Cup Allulose
- 2 Tbs Cocoa powder
- 1/2 tsp Vanilla
- 1/8 tsp Salt
Instructions
- If using raw hazelnuts: Bake raw skin on nuts at 350 degrees for roughly 5 minutes or until medium golden in color. Put hazelnuts in clean dish towel and rub loose skins off.
- Place the nuts into a food processor and grind. Warm nuts will blend into a butter faster. In beginning stages of grinding hazelnuts, they will resemble coarse sand, but as grinding continues, it will turn to nut butter.
- Once the hazelnuts just start to become nut butter, add the oil one teaspoon at a time while grinding. You may only want to add 2 tsp oil and wait till after the rest of the ingredients are added to see if more oil is necessary.
- At this point, add the rest of the ingredients and continue to blend until smooth.
- You can adjust how much oil you add depending on your desired consistency of the chocolate hazelnut spread.
- Spread can be stored for several months in the refrigerator.