Hazelnuts are the main ingredient in this good-for-you healthy spread. It is far superior to the commercial varieties with reduced sugar and fat, pure cocoa and no preservatives. What can be better!
500 ml/200 g hazelnuts
250 ml icing sugar
75 ml best quality cacao powder
30 ml vegetable or hazelnut oil
5 ml vanilla essence or paste
pinch salt
- Preheat oven to 160 º C.
- Spread out the hazelnuts on a baking tray and roast until fragrant and the skins crack – about 10 minutes. Take care while roasting for when almost ready they can go quickly from perfectly roasted to burnt and the flavour will be ruined.
- Remove from the oven and allow to cool. Once cooled, place into a plastic bowl with a lid, seal and shake vigorously to loosen the skins.
- Rub the nuts between the palms of the hands to clean completely and discard the skins.
- Place the hazelnuts in a food processor and process for 3 to 4 minutes or until the oil is released and a smooth paste forms. Scrape down the bowl in between as necessary.
- Add the powdered sugar, cocoa powder, oil, vanilla and salt and process about 2 minutes or until fully incorporated, scraping down the bowl as needed.
- The mixture will become smooth and glossy.
- Use the spread as a filling for e.g. Palmiers, as a topping for cake or cupcakes, etc.
- Transfer the spread to a jar with a tight-fitting lid.
- Store in the refrigerator or at room temperature for up to 1 month.
Recipe by Carolié de Koster.