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Homemade Hazelnut Spread
Ingredients:
2 cups hazelnuts
10 ounces milk chocolate, chopped
2-3 tablespoons canola oil
2 tablespoons powdered sugar
2 tablespoons dark cocoa powder
½ teaspoon of vanilla extract
Pinch sea salt
Directions:
1. Place the hazelnuts on a cookie sheet and toast in an oven at 400°F
for 8-10 minutes.
2. Once toasted, place hazelnuts in a clean kitchen towel and rub the skins off.
Transfer to the blender.
3. Add all remaining ingredients to blender.
4. Set blender to 10 and blend for about 1 minute or until creamy, scraping
occasionally with a rubber spatula, if necessary.
5. Refrigerate overnight, allowing the spread to firm up.
Lid:
Plunger Lid only
33
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