Description

This homemade Cacao and Hazelnut Spread is a rich, creamy, and naturally vegan alternative to traditional chocolate spreads. Made from roasted hazelnuts, unsweetened cacao powder, and a touch of sweetness, it’s perfect for spreading on toast, drizzling over desserts, or enjoying by the spoonful. With a smooth texture and deep chocolate flavor, this spread is both delicious and wholesome.

Ingredients

Scale

Dry Ingredients

1 1/2 cups raw hazelnuts
1/4 cup unsweetened cacao powder (or cocoa powder)
1/2 cup powdered sugar (or maple syrup for a refined sugar-free version)
1 teaspoon vanilla extract
1/4 teaspoon salt

Wet Ingredients

2–4 tablespoons neutral oil (such as hazelnut, sunflower, or avocado oil)
Optional: 1–2 tablespoons milk (dairy or non-dairy) for a creamier texture

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Instructions

Roast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the raw hazelnuts evenly on a baking sheet and roast them for 10–12 minutes until their skins crack and they release a fragrant aroma.
Remove Skins: Take the hazelnuts out of the oven and allow them to cool slightly. Then, rub them vigorously in a clean kitchen towel to remove as much of the skins as possible. This step enhances the smoothness and flavor of the spread.
Blend Hazelnuts: Transfer the peeled hazelnuts to a food processor. Blend for about 5–7 minutes until the nuts turn into a smooth and creamy nut butter, stopping occasionally to scrape down the sides.
Add Flavorings: Add the cacao powder, powdered sugar or maple syrup, vanilla extract, and salt to the hazelnut butter. Blend again until all ingredients are fully incorporated and the mixture is smooth.
Incorporate Oil: While blending, gradually drizzle in 2 to 4 tablespoons of your chosen neutral oil. This adjusts the spread’s consistency to your preference, making it creamier and easier to spread.
Optional Milk Addition: For an even silkier texture, add 1 to 2 tablespoons of dairy or non-dairy milk and blend until smooth.
Store the Spread: Transfer the finished cacao and hazelnut spread into a clean jar. Store it at room temperature for up to one week, or refrigerate for up to three weeks to maintain freshness.

Notes

For a darker, richer flavor, opt for Dutch-processed cocoa powder.
If refrigerated, bring the spread to room temperature before use to soften it.
Use a neutral oil to maintain the desired flavor profile without overpowering the hazelnuts and cacao.