This three-ingredient chocolate-hazelnut spread is an indulgent, yet healthy(ish) staple in our kitchen. We make it all the time, usually with hazelnuts, but sometimes we’ll change it up and use almonds or peanuts instead. No matter which variety of nut you go with, the technique is basically the same, but the flavor is different. We also play around with the chocolate. I usually go for a higher quality dark, but it’s delicious made with milk chocolate too.
Delicious ways to use this chocolate-hazelnut spread:
- on toast
- in a smoothie
- in crepes with berries or bananas
- with granola
- in baked goods, like muffins or quick breads
- with fruit on crackers
- stirred in oatmeal
- on a spoon
- 16 oz raw, unsalted nuts
- 8 oz chocolate, chopped
- pinch of salt
Preheat your oven to 400F. Place nuts on a cookie sheet in a single layer and roast for 10-15 minutes, checking occasionally, until the nuts turn golden brown. Remove from oven and let cool for 10 minutes.
(Optional Step: place hazelnuts in the center of a large tea towel or flour sack towel. Pick up the sides and secure. Shake vigorously to remove the skins.)
Place nuts in food processor with a pinch of salt. Process until pasty nut butter has formed.
Place chocolate in a double broiler until fully melted. Add to food processor with nut butter and continue to pulse until chocolate nut butter has reached desired consistency.
Jar up and store in the cupboard for up to two weeks. Alternatively, store in the fridge for up to a month or two.
*note: if you purchase roasted, salted nuts, just skip the step where you roast your nuts in the oven.