Chocolate Hazelnut Spread
Servings: 2 ½ cups
Ingredients
- 1 cups raw hazelnuts*
- ½ cup maple syrup
- 3 tbsp Dutch processed cocoa powder**
- ¾ cup water
Instructions
- Preheat oven to 350°F. Cover a baking sheet with foil or parchment paper.
- Place hazelnuts on the prepared baking sheet and roast in the oven for 10-15 minutes. Let cool. Remove as much of the skins as you can by rolling the hazelnuts around using your hands.
- Place the hazelnuts into a blender or food processor and blend them to as fine of a consistency as you can get them. Add the maple syrup and cocoa powder and blend to combine.
- Gradually pour in the water. You may not need all of the water if you like a thicker consistency. Store in the fridge in a sealed container. Lasts up to 2 and a half weeks.
Notes
*If you can't find raw hazelnuts at your local grocery store you can use already roasted hazelnuts. Just roast them a little more in the oven for about 10 minutes to loosen and remove the skins.
**Can be substituted with regular cocoa powder.