If you are a chocolate lover, you will completely fall in love with this simple recipe. This chocolate hazelnut spread works great to use on a toast, cookies, cupcakes, even a whole cake!

Because it is extra fun to use your creativity in the kitchen, I like to mix some toppings to my spread when ready, some yummy ones are: oreo crumbs, hazelnut chunks, mini marshmallows, peanut chunks, sprinkles or even some crushed pretzelts!

If you want to make this recipe without sugar, use stevia or your favorite sugar replacement. Keep in mind that this would change the flavor, specially if using something like honey.

Ingredients:

• 2 cups of hazelnuts
• 1/4 cup + 2 tbsp of sugar
• 1/4 cup of cocoa powder
• 2 tbsp of butter
• 1 tsp of vanilla extract
• A pinch of salt

Instructions:

1. Preheat the oven to 180 degrees C.
2. Spread your hazelnuts over a baking tray and roast them for about 10 minutes or until they get a dark brown color.
3. Carefully, rub the hazelnuts with a towel to remove the skin. Another great trick is to put them in a jar and shaking it fast.
4. In a food processor, grind the hazelnuts until creamy. The hazelnuts will release some oil which will help to get a smooth creamy texture.
5. In the same food processor, or a blender if your food processor is too small, add the sugar, butter, cocoa powder, vanilla and salt. Mix in high speed to combine really well all the ingredients. Make sure there are no lumps. To avoid lumps, sift the cocoa powder before adding it into the hazelnut spread.
6. When ready, transfer your delicious homemade chocolate hazelnut spread into a mason jar or any kind of glass container. This spread can stay in the refrigerator up to 4 weeks.