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A recipe for homemade hazelnut-cocoa spread — utterly delicious and good for you!
What comes to mind when you think of culinary pairings that seem to make magic together, so absolutely made for each other you can’t imagine tasting one without the other?
I can think of a few right off the bat, like:
- lime + ginger
- basil + tomatoes
- olive oil + garlic
- and last but not least:chocolate + hazelnuts.
In one of my favorite new books, The Flavour Thesaurus, author Niki Segnit writes that when cocoa became scarce and expensive during the late 19th century, chocolate manufacturers in the Italian Piedmont “bulked out” their product with a paste of hazelnuts, which grew plentifully in the region, thus introducing to the world the taste sensation known as gianduja.
All I can say to the genius who stumbled upon this marriage of convenience is THANK YOU.
Millions of hungry, sugar loving children and their families are grateful, since the discovery eventually led to the production of Nutella, and from there, well, we all know the story.
Let’s just agree that chocolate-hazelnut spread on a piece of bread kicks the ass out of your every day PBJ sandwich.
I love the idea of making my own version of Nutella – as much as I adore the store-bought version, it can be a bit cloyingly sweet. Also when I check the label I’m a little dismayed to see that these days the spread can be ‘bulked out’ with partially hydrogenated oils.
I was inspired by a few different recipes here – one from a raw food chef and another from the LA Times.
After applying my appropriate tweaks, I’m happy to share the results with you. Be aware that the texture is not completely velvety smooth, like the stuff that comes out of a jar. Food processors are a wonder, but can’t completely pulverize the nuts to an ultra fine puree.
However, I enjoy the resulting texture – plus the flavor of this homemade version is so real and luscious it’s almost beyond comparison to anything you can buy.
- 2 cups toasted hazelnuts *
- ½ cup agave nectar
- ¼ cup neutral vegetable oil
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- about 1/4 cup cold water
- Process the hazelnuts in a food processor workbowl until they form a coarse paste. You’ll need to scrape the bowl down a few times to fully incorporate.
- Add the remaining ingredients except the water and continue to process until somewhat smooth.
- Slowly drizzle in the water until you achieve a smooth, emulsified consistency, keeping in mind that you might not need all the water, or might need a bit more.
- Scrape the spread into a container and chill in the refrigerator until spreadable. It will keep for about a week. Bring to room temperature before spreading on toast, pouring over ice cream, or spoon directly into your mouth.
Karen’s Notes and Tips
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.