Chocolate Hazelnut Spread

Makes 2 cups

Prep time: 15 minutes

This chocolate hazelnut butter is an elevated version of Nutella (yes, it's possible!) that lets you use local ingredients and adjust the sweetness to your taste. Spread it on sourdough toast, a flaky croissant, a perfectly ripe banana or eat it right off a spoon. Getting a smooth homemade nut butter can be tricky. If your blender or food processor is not very powerful, you will need to blend it longer, add a bit more cream or oil, or let it ride and have a chunky nut butter.

Ingredients

1½ cups hazelnuts, soaked and toasted

¼ cup maple syrup or honey, or to taste

3 tablespoons cocoa powder

2 tablespoons hazelnut oil or butter (melted)

4 tablespoons heavy whipping cream

½ teaspoon sea salt

Directions

1. Heat oven to 325 degrees F. Spread hazelnuts evenly on a sheet pan and bake for 25-35 minutes until slightly toasted and fragrant. Let cool. Give the nuts a rough chop before transferring them to the food processor.

2. In a food processor or blender, combine the hazelnuts, sweetener of your choice, cocoa, oil, cream and sea salt. Pulse several times to break up the large pieces.

3. Puree until smooth, scraping down the sides of the blender periodically.

4. Adjust the sweetness and salt to taste. Transfer the chocolate hazelnut spread to a sealed container and store in the refrigerator where it will keep for several weeks.