Dessert
Homemade Chocolate Hazelnut Spread
Toasted hazelnuts, cocoa and date syrup: less sweet than the jar and much more hazelnut.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 10 min
- Servings
- 8
Ingredients
How many servings?
- 2 cups (400 ml) hazelnuts
- 3 tbsp cocoa powder
- 4 tbsp date syrup
- 2 tbsp sunflower oil
- 1 pinch salt
Method
- Toast the hazelnuts in a dry pan over medium heat for 8–10 minutes until the skins crack.
- While hot, rub them in a clean tea towel to remove most of the skins.
- Blend the hazelnuts for 5–8 minutes, scraping down the sides now and then, until they release their oil and turn into a runny paste.
- Add the cocoa, date syrup, oil and salt, then blend for another minute. Transfer to a clean, dry jar with a lid and store in the refrigerator.