Homemade Hazelnut-Coconut Spread

You voted and here it is! Homemade Hazelnut-Coconut Spread... rich, creamy, delicious. Perfect for sandwiches, toast, oatmeal, fruit dipping, the possibilities are endless. Thank you to everyone who cast a vote on my Facebook, Instagram and Twitter!


 


Homemade Hazelnut-Coconut Spread
 
2 cups toasted hazelnuts
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/8-1/4 cup coconut oil (if you don't like coconut oil you could substitute canola oil)
 
1. Toast up your hazelnuts: Measure 2 cups hazelnuts, heat a skillet over medium-high heat and toast the hazelnuts about 4-5 minutes until the skins are blistered and starting to separate from the nut.
2. Remove from heat and scoop nuts onto an open kitchen towel.
3. Wrap the towel around the nuts and roll and rub the nuts gently for a minute or so. Most of the skins will come off on the towel and don't worry about the skins that stay on the hazelnuts.
4. Now place the hazelnuts in a food processor and process until the hazelnuts form a thick paste and clumps all together in a big ball. This takes a loooong time. It took me about 8 minutes!
5. Then add the sugar, cocoa powder and process some more, Once it is all combined it is time to add the oil. Make sure your coconut oil is liquid (might need a quick zap in the microwave) and slowly drizzle into the food processor while mixing until it reaches desired consistency. I used about 3 1/2 tablespoons.
 
Adapted from One Perfect Bite
 
Store at room temperature or in the refrigerator. I keep it in the cabinet for easy spreading. My kids love it on their sandwiches!
 
 
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