Chocolate Hazelnut Spread

May 21, 2011

Author Notes: Less sugar. Less oil. More hazelnuts.SavvyJulie

Makes: 1 cup


  • 1 cup blanched hazelnuts
  • 1/4 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons canola, walnut or peanut oil
In This Recipe


  1. Grind the hazelnuts in a food processor until creamy. This should take 5-10 minutes, and you will need to scrape down the sides and bottom of the bowl a few times to make sure it all blends well.
  2. Add the sugar and cocoa powder, processing until well-mixed. Scrape down the sides of the processor, then continue to blend.
  3. While the food processor is running, slowly add in the oil. Process for a minute more, then transfer to a serving bowl or storage container.
  4. Will store well at room temperature for 4-5 days…if it even lasts that long.

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