Ingredients
Scale
- 1 cup roasted hazelnuts, skins removed
- 2-3 tbsp cocoa powder
- 2-3 tbsp neutral oil (hazelnut or light olive oil)
- 2-3 tbsp powdered sugar substitute (erythritol or monk fruit)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Roast or rub hazelnuts to remove skins until fragrant, then cool.
- Blend hazelnuts in a food processor until a smooth paste forms.
- Add cocoa powder, vanilla, salt, and sweetener; blend until fully combined.
- With the processor running, stream in oil until the spread is glossy and smooth.
- Taste and adjust sweetness or texture as needed by adding more oil or cocoa.
- Transfer to a jar and refrigerate; bring to room temperature before serving.
Notes
- For dairy-free, use a neutral plant-based oil.
- Store in a sealed jar in the fridge for up to 2 weeks; allow to come to room temperature before spreading.
- Adjust sweetness to taste; start with 1 tablespoon sweetener and add more if needed.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Method: No-bake
- Cuisine: Global
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tbsp (30 g)
- Calories: 180 Kcal
- Sugar: 0 g
- Sodium: 5 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
