Creativebug By Cobrina, Artist Coach and Instructor
Whether you’re making goodies to take to a party or a treat after dinner for one, it’s lovely to spend the cooler months filling the kitchen with delicious smells. If you’re looking for some inspiration on turning everyday ingredients into edible expressions of love, check out my Daily Practice on giftable goods where we dedicated a month to crafting infused salts, compound butters, pickles, and handmade sweeties.
This year, I’ll be making my usual fresh batch of homemade butter to bring to my annual holiday gathering, and I’ll also be whipping up a decadent chocolate hazelnut spread, the perfect sweet for the love of my life. Just like Nutella, but with a little homemade magic. This rich spread is surprisingly easy to make in your own kitchen. Plus, the recipe is naturally vegan and gluten-free.
Like with many of the recipes I share with you, I encourage you to taste test, adjust, and experiment. Want it sweeter? Add more powdered sugar or try another sweetener. More chocolatey? Try adding melted chocolate as well as or in place of cocoa powder. Can’t get ahold of hazelnuts? Try a different nut. Don’t have vanilla extract? Leave it out, or use vanilla salt from Day 2 of my class.
INGREDIENTS
2 cups roasted hazelnuts
2/3 cup to 1 cup powdered sugar
2/3 cup to 1 cup unsweetened cocoa powder
½ teaspoon vanilla extract
¼ to ½ teaspoon salt (I like mine salty)
If your hazelnuts are not already roasted, place them on a sheet pan in a 375F oven for about 8-10 minutes or until they begin to smell toasty and get a little shiny. Let them rest until cool enough to handle and then rub them in a clean dish towel to remove excess skins. I do not mind the skins at all but the more you remove, the silkier your spread will be.
In a blender or food processor, blend the toasted hazelnuts until a thick paste begins to form. On my blender, I like using the “frozen desert” setting that has variable speeds and I had to scrape down the sides a few times to get it to “peanut butter” consistency. Depending on your machine, I’d expect at least 10 minutes total of blending.
Add all your other ingredients at once (note: I show how to make vanilla extract on Day 20. It won’t be ready immediately but make it for next time). Continue to blend on high for a few minutes until the texture is as smooth as you’d like. Taste, and adjust salt, sweetness, and cocoa levels, if desired.
It’s fairly pourable while it’s still warm and you can use a silicone spatula to get as much of the mixture into your containers as possible. Note that it firms up as it cools and if you put it in the fridge it will not be spreadable. Freezing is not recommended as it will change the texture. The spread will keep for up to 4 weeks in an airtight container at room temperature.
From my kitchen to yours, this luxurious, homemade spread makes a ideal gift idea for teachers, neighbors, or anyone who appreciates a thoughtful, handmade surprise.
If you’d like to print out the recipe, find it in our Patterns and Printables library!