hazelnut spread on toast

Chocolate Hazelnut Spread

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hazelnut spread on toast

Just like your traditional hazelnut spread, without all the saturated fat. Feel free to adjust the sweetness by adding more or less honey to taste.

Makes: 2 cups
Prep Time: 15 minutes

Ingredients

  • 160 g / 1 1/2 cups roasted hazelnuts, skin off
  • 30 ml / 2 tbsp warm water
  • 110 g / 1/3 cup honey
  • 55 g / 1/4 cup Crystal margarine
  • 15 g / 2 tbsp cocoa

Directions

  1. Preheat oven to 350°F (175°C). Place hazelnuts on a baking sheet and roast for 15 minutes, checking every 5 minutes to rotate. Allow to cool on a towel. When cool, remove skins by rubbing the hazelnuts with the towel.
  2. Hazelnuts on baking sheet

    rubbing hazelnuts with kitchen towel

    deskinned hazelnuts

  3. Add roasted nuts to a food processor. Grind to a fine powder, approximately 5 minutes.
  4. hazelnuts in food processor

    hazelnut powder

  5. Add Crystal margarine and continue processing for 5 minutes, or until smooth, scraping down every minute.
  6. hazelnut powder and margarine

    blending hazelnut and margarine in processor

  7. Add in cocoa and honey. Continue processing for another 2 minutes until combined, scraping down occasionally.
  8. adding cocoa powder to hazelnut mixture

  9. Store in a clean, airtight container in the fridge for up to two weeks.

Chef Notes

  • Hazelnuts might go by their other name, filberts, in the supermarket.

hazelnut spread on toast

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