Homemade hazelnut spread

Based on 10 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-15+
200 g hazelnuts
1 tsp vanilla extract
6 tbsp sugar
80 ml almond milk
80 ml vegetable oil
2 tbsp cocoa powder
Metric
Imperial

Utensils

  • oven
  • ovenproof pan
  • cooking spoon
  • food processor
  • airtight container
  • rubber spatula
  • spoon
  • canning jar
  • spatula

Nutrition per serving

Cal
153
Protein
14 g
Fat
2 g
Carb
6 g
  • Step 1/5

    • 200 g hazelnuts
    • oven
    • ovenproof pan
    • cooking spoon

    Add hazelnuts to an ovenproof pan. Transfer to oven, and bake at 180°C/360°F for approx. 8 min. Remove from oven, and rub nuts with the back of a spoon to loosen skins.

  • Step 2/5

    • 1 tsp vanilla extract
    • 6 tbsp sugar
    • 80 ml almond milk
    • 80 ml vegetable oil
    • 2 tbsp cocoa powder
    • food processor
    • airtight container
    • rubber spatula

    Transfer hazelnuts to a food processor and process until finely chopped. Add vanilla extract, sugar, almond milk, and vegetable oil. process thoroughly until all ingredients are well combined. For an even creamier consistency add more oil or almond milk. Add cocoa powder and process throughly. Transfer to an airtight container. Enjoy with bread or baked goods!

  • Step 3/5

    • spoon

    Move the nuts in the pan with the back of a spoon to remove the skin.

  • Step 4/5

    • 1 tsp vanilla extract
    • 6 tbsp sugar
    • 80 ml almond milk
    • 180 ml vegetable oil
    • 2 tbsp cocoa powder
    • food processor

    Transfer the nuts to a food processor. Blend them until they are finely chopped. Add the vanilla extract, sugar, almond milk and vegetable oil. Blend to mix well all the ingredients. For an even creamier consistency add more milk or oil. Add the cocoa powder and blend it again.

  • Step 5/5

    • canning jar
    • spatula

    Transfer the hazelnut spread to a clean canning jar using a spatula. Enjoy with bread or baked goods.