Ingredients:
- 1 generous cup (appx. 5 oz) of toasted, skinned hazelnut
- 2 tbsp hazelnut liquor (like Frangelico or similar) or 1 1/2 teaspoons hazelnut extract
- 1/4 tsp vanilla extract
- 1/3 cup confectioners’ sugar
- 1/3 cup unsweetened cocoa powder
- 2 tbsp plain soy milk powder or some kind of dehydrated milk. (This can be left out if you want your spread to be darker or if you cannot find it)
- 8-10 tbsp oil (peanut or hazelnut works best)
Directions:
- If hazelnuts are not pre-toasted, you can do so by allowing them to toast on a baking sheet for 8-10 minutes at 300° F. Once they are ready immediately remove from oven and place onto a large dish towel. Gather the ends of the towel so the hazelnuts are trapped inside and shake vigorously to remove the skins. Pick the hazelnuts out of the towel and proceed
- Empty the hazelnuts into your food processor bowl. Set to pulse and process the hazelnuts into crumbs and then until an oily paste forms.
- Scrape the sides and add the hazelnut liqour, vanilla extract, confectioners’ sugar, and coca. Blend until a crumbly mixture forms. Add the powdered soy milk and 4-5 tbsp of oil. Continue to pulse until the mixture resembles a thick fudge
- Drizzle a tbsp of oil at a time and pulse/scrape. Do so until the desired consistency is achieved. If you would like it to be sweeter, you may add about a tbsp more of sugar.
(Store in the refrigerator in an airtight container. To make it back into a spreadable mixture, place it outside of the refrigerator for about 20 minutes to warm up. Stirring may be necessary.)