Chocolate Hazelnut Butter

I was recently in Milan and everywhere I went, I saw their most favoured spread “Nutella”. You can’t go to any coffee shop and not find chocolate hazelnut butter there. I took pictures of the largest buckets of it and my kids were in awe. When I got back, I had to make them some because they really could not imagine life for one day without it. Here is my version of homemade chocolate hazelnut butter. Enjoy!

Ingredients for Chocolate Hazelnut Butter

Some nuts, some sugar, some cocoa powder, and some flavour is all that’s needed for this amazing dip.

Ingredients List

• 1 1/2 cups raw whole hazelnuts
• 1/4 cup cocoa powder
• 1/2 cup icing sugar
• 3 tablespoons hazelnut oil
• 1 teaspoon pure vanilla essence
• 1/4 teaspoon salt
• 3 tablespoons neutral vegetable oil

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Roasting the Hazelnuts

Firstly, we must roast / toast our hazelnuts, so let’s start with that. The hazelnuts need to be roasted so as to get rid of the skins. The skin is a little bitter, so we need to remove it.

• Preheat the oven to 350 degrees F.
• Add 1 and 1/2 cups of full raw hazelnuts to a parchment lined baking tray.
• Place the baking tray onto the middle rack of the oven and bake them for 15 mins.

Peeling the Hazelnuts

• As soon as the nuts are ready, and while they are still hot, pour them onto a clean tea towel.
• Rub the tea towel on the counter rigorously so as to loosen the skins. I tend to just lift the tea towel and bang it on the counter. I find it’s easier to do that.
• If after doing this, there are still some nuts that are not properly peeled, use your hand to run them and take off the peels.
• A few bits of skin are ok to have.

Blending the Chocolate Hazelnut Butter

Now that we have the skinned hazelnuts ready, we can make our delicious chocolate hazelnut butter.

• While the nuts are still warm, add them to a food processor.
• Add 1/4 cup of cocoa powder at the same time and blend.
• Continue to blend until most of the nuts are almost broken down.

Adding the Sugar and Oils

• Once the nuts are broken down and almost powder like, add 1/2 cup of icing sugar. I prefer my nut butter to be a little less sweet, but if you prefer a more sweet nut butter, you can add a couple of tablespoons more icing sugar. Alternatively, you can add a couple of tablespoons less, if you prefer it less sweet.
• Add 1 teaspoon of pure vanilla essence to the processor as well.
• Next, add 1/4 teaspoon of salt and;
• Finally, add 3 tablespoons of hazelnut oil. If you are unable to find that, you can use any neutral vegetable oil. It will not alter the flavour too much.
• Blend everything together until it starts to get creamy.

• The very last step would be to add another 3 tablespoons of neutral vegetable oil.
• With the food processor still running, pour the oil into the processor and continue to blend until you have a smooth, creamy consistency.
• If the consistency is a little runny, do not worry. Move the chocolate hazelnut butter into a jar and place it in the fridge for at least 1 hour before serving.
• Enjoy with your choice of toast or cookies or use it to bake.

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