Is it just me or is everyone’s diet 50% chocolate from Valentine’s Day ‘til Easter? If you need me, I’ll be over here eating my way through all the chocolate hearts until I get to the chocolate eggs. This year, I’m embracing chocolate season armed with a big appetite and an even bigger spoon. Start your (food processor) engines, because we’re making homemade chocolate hazelnut spread!
This sweet treat couldn’t be easier to create. Just pop the hazelnuts in the oven for a bit, then blend it all together. You’ll spend more time deciding whether to smear it on toast or bake it into cookies than you will actually making this spread. Here’s how:
Step one: Gather your ingredients. Here’s what you’ll need:
- 2 cups Diamond of California Chopped Hazelnuts
- 4 oz dark chocolate chips or chunks
- 6 oz milk chocolate chips or chunks
- 2 tbsp coconut oil
- 1 tsp salt
- 1 tsp vanilla extract
Step two – Toast the hazelnuts
Spread 2 cups (1 package) of Diamond of California Chopped Hazelnuts evenly on a sheet pan and bake for 8 to 10 minutes at 375 degrees.
Step three – Grind the nuts
Allow the nuts to cool for 10 minutes, then put them in a food processor and pulse until they form a smooth paste. This takes 5 to 10 minutes, depending on the power of your food processor.
Step four – melt the chocolate
Put the dark and milk chocolate into a glass bowl and microwave on high for 2 minutes, stopping to stir every 30 seconds.
Step five – Add the ingredients
Pour the melted chocolate into the food processor with the hazelnuts, then add the coconut oil, vanilla extract and salt. Turn the food processor on again and let it run until the mixture is completely combined into a smooth, chocolaty spread.
Step six – Refrigerate for 30 minutes
After the spread is firm, grab a piece of toast, a cookie, a pretzel or even just a spoon and eat up!
We’d love to know your favorite chocolate and nut combo! Share in the comment section below!