Make your own chocolate spread at home. This Nutella imposter is simply made with 4 ingredients and will keep up to a month in the fridge.
Ingredients
- 400g raw hazelnuts
- 100g 70% dark chocolate, melted
- 2 tbsp light brown sugar
- 1 tsp vanilla bean paste
- pinch of salt
- 400g raw hazelnuts
- 100g 70% dark chocolate, melted
- 2 tbsp light brown sugar
- 1 tsp vanilla bean paste
- pinch of salt
Preheat oven to 180°C/350°F/gas 4 and add hazelnuts to a baking sheet in a single layer. Roast for 10-12 minutes.
Once removed from the oven, let cool slightly. Pour them into a large tea towel and use your hands to roll the nuts around and remove most of the skins.
Add your skinless hazelnuts to a food processor and blend on low until a butter-like texture is formed. It will take around 10-12 minutes.
Melt your chocolate and sugar in a bain-marie. Pour into the smooth hazelnut butter with your vanilla and salt.
Transfer to a clean jar and store at room temperature for up to a month!