About this recipe:A delicious homemade dark chocolate and roasted hazelnut spread recipe, not dissimilar to Nutella. It's a little coarser than the store-bought variety, but it's delicious nonetheless. The best part about making this spread, is that you can control what's in it!
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Method Prep:15min › Ready in:15min
Pop the hazelnuts into a food processor. Blitz until they release their oil and a mass begins to clump together.
Add the cocoa powder, sugar, vanilla, salt and oil. Process further until you get the consistency similar to Nutella.
Transfer to a jar and chill for at least 2 hours. Store in the refrigerator until needed. It will keep for up to 2 months.
To roast raw shelled hazelnuts – pop them on a tray in a single layer, then into an oven at 180 C / Gas 4, stirring occasionally, for around 8-10 minutes. The hazelnuts are ready when their skins are cracked. To skin, simply rub the cooled nuts between a tea-towel. Allow the nuts to be fully cool before grinding them.