I’ve made my first homemade chocolate hazelnut spread two years ago.
the recipe was adapted from living healthy with chocolate.
I was blown away by the taste by then, I stopped making it. because the spread was so good and my pants would suffer.
2 weeks ago I went to eataly store and the cashier offered me a sample of chocolate hazelnut with olive oil spread and I didn’t expect to love the combination of it.
this is my version of it and I believe it’s healthier, enjoy
450g hazelnut ( toasted)
80ml olive oil
80ml light honey or agave syrup
50g cocoa powder
2 tsp vanilla
1/2 teaspoon salt
Blitz the hazelnut in the food processor, stopping occasionally to scrape down the sides..until the butter begins to form.
add the rest of the ingredients and blitz until well incorporated.
Transfer the spread to a clean jar and store in a fridge for up 2 weeks.
Note: Taste and adjust seasonings as needed, you can use coconut oil instead of olive oil, add cinnamon, sea salt, or sugar, maple syrup..you can add full fat milk for smooth texture.