Homemade Chocolate Hazelnut Spread
Recipe contributed by Ronnie Fein; photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 10 minutes
As easy as it is delicious! If you want to keep this pareve, make sure you use dark chocolate only.
1½ cups hazelnuts
12 ounces dark chocolate, or a mixture of dark and milk chocolates
2 tablespoons honey
2 tablespoons coconut oil or vegetable oil
¼ cup date sugar, coconut sugar, or granulated sugar
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
- Preheat the oven to 400°F. Place the hazelnuts on a baking sheet and bake for 8 to 10 minutes, or until lightly browned.
- While the nuts are toasting, melt the chocolate and honey together in a small saucepan over low heat, watching it carefully to ensure that the chocolate does not burn. Set the chocolate aside to cool.
- Place the nuts in a food processor and process for 4 to 5 minutes, until the mixture becomes a thick paste. Add the coconut oil, sugar, cocoa powder, and salt and process for 3 to 4 minutes, until smooth, stopping the machine occasionally to scrape the side and bottom with a rubber spatula. Add the melted chocolate mixture and process for 4 to 5 minutes, until well combined and smooth. Spoon the mixture into a plastic container and cover. The mixture will thicken as it stands.