Homemade Chocolate Spread

This homemade chocolate spread is delicious and so versatile it can be used on anything from toast, to tarts, or even spread over pancakes.

Course: Spreads

Cuisine: Australian

Keyword: Chocolate, Easy, Quick

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 74kcal

Author: Gabby Campbell

Equipment

1 Blender

Ingredients

2 cups hazelnuts (350g / 12.5 ounces)
⅔ cup golden caster sugar (see note 1) (70g / 2.5 ounces)
⅓ cup cocoa powder (see note 2)
2 Tbsp coconut oil, liquid
2 tsp vanilla essence
¼ tsp salt

Instructions

Preheat the oven to 180ºC / 350ºF and put the hazelnuts on a baking sheet lined with baking paper. When the oven is hot, roast the hazelnuts for 8 minutes until the skins crack. Remove from the oven and allow to cool enough to handle.
Add the sugar to the blender and blend on high for 15 - 20 seconds. Or until it has an icing/powdered sugar consistency. Remove from the blender and set aside.
Lay a tea towel flat on the kitchen bench and pour the cooled hazelnuts into half of it. Fold the other half over the top and rub them vigorously until the skins slide off (see note 3).
Add the skinless hazelnuts to the blender and blend on high for 5 minutes. You want to create quite a liquid nut butter. You may need to scrape down the sides of the blender a few times before continuing.
Next add all the remaining ingredients and blend again on a medium-high speed for 5 minutes until well combined. If needed, stop the blender, and scrape down the sides a few times to ensure everything is well incorporated.
Pour into a jar and put it in the cupboard or put it in the fridge to extend the shelf life. This homemade chocolate spread will last for 2 weeks in the cupboard or up to 2 months in the fridge.

Notes

Note 1: Two points to note on sugar...

1) If you don't grind the sugar in advance you will be left with a very gritty spread. It will taste something akin to chomping on raw sugar.

2) I've tried this recipe with a variety of sugars. Of all of them I don't think coconut sugar adds enough sweetness without needing a tonne of it. As such, it's not one I recommend but that is entirely up to your tastebuds.

Note 2: Go for a Dutch cocoa powder, as it has a smoother, more mellow flavour. Cocoa powders with rich, dark, or raw written on the label are too acidic for this recipe.

Note 3:It's important to try and get the hazelnuts as skinless as possible. There will be a few stubborn ones where the skin sticks and that's fine. However, too many and your chocolate spread will be bitter. Also be careful not to burn the hazelnuts while roasting. This will burn their natural oils, which can make the nuts taste rancid.

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