Step 1: Roast the Hazelnuts
- Preheat oven to 350°F (175°C).
- Spread hazelnuts on a baking sheet and roast for 10–12 minutes, until fragrant.
- Let cool slightly, then rub them in a clean towel to remove most of the skins.
Step 2: Blend the Nuts
- Add the warm hazelnuts to a food processor or high-speed blender.
- Blend until they turn into a smooth nut butter — this may take 5–10 minutes. Scrape down the sides occasionally.
Step 3: Add Flavor
- Add cocoa powder, powdered sugar, vanilla, salt, and 2 tbsp oil.
- Blend again until fully smooth and creamy.
- Adjust consistency with more oil if needed, and taste for sweetness.
Step 4: Store
- Transfer to a clean jar with a lid.
- Store at room temperature for 1–2 weeks, or in the fridge if you added milk — just let it soften before using.
Use It On:
- Toast, crepes, waffles, pancakes
- Fruit (banana slices, strawberries, apple wedges)
- As a filling for croissants or donuts
- Swirled into oatmeal or yogurt
Pro Tips:
- Use roasted, unsalted hazelnuts to skip a step.
- For an ultra-smooth spread, blend for longer and sift cocoa powder before adding.
- Add a pinch of espresso powder to deepen the chocolate flavor.