Tastier than store-bought, with less sugar
Before making this recipe, I didn’t have much hope – I am not one for making a basic spread, easily bought in the store – how can I compete with a factory? But I wanted a spread without oil and preservatives, with a lower amount of sugar and a higher amount of actual hazelnuts.
I found out there is a cheat and using it will get you an easy-to-make spread, healthier, and in my opinion tastier than the regular store-bought. The trick is using 100% hazelnut butter instead of raw hazelnuts. Using hazelnut butter may be cheating but who cares? It tastes great. The recipe is exceptionally easy to make – all you need is to mix four ingredients in a food processor – hazelnut butter, coco powder, sugar powder, and vanilla extract.
If you are dead set on using raw hazelnuts, or just couldn’t find 100% hazelnuts butter, you will need to add three more steps – see description at the end.
Another choice you need to make is whether you want a creamy texture that is similar to the store-bought or you can live with a tiny bit of crunchiness. I prefer to go with a bit more crunchiness – you can see the texture I get in the post’s image. The sugar powder I use can be felt if you are very sensitive, but after a night in the fridge, it is indistinguishable to me.
I prefer the option described above (“Option 1”), however, if you must have the more creamy, never feel sugar powder, texture – you can. You will want to melt the sugar in water instead of using sugar powder. The problem with using the syrup in the spread is that the spread is oil-based and as you know, oil and water don’t mix. Unless, of course, you add an emulsifier – in this case, I recommend milk. But please note, using milk means your spread will spoil quicker and needs to be kept refrigerated.
Final thought, I use a relatively small amount of sugar (and I prefer even less, but I’m not the only one who eats the spread) as I favor a not-too-sweet taste. I am a fan of 85% dark chocolate after all. However, if you have a sweet tooth you may want to add more sugar – that is up to your palate.
Equipment
- Food Processor
Ingredients
- 200 gr hazelnut butter [7 oz]
- 40 gr cocoa powder [1.4 oz] (around 4 tbsp)
- 2 tsp real vanilla extract
Option 1
- 90 gr powdered sugar [3 oz]
Option 2
- 90 gr sugar [3 oz]
- 40 ml water [1.3 fl oz]
- 60 ml milk [2 fl oz]
Instructions
Option one
- Pour everything into the food processor and mix until homogenous
Option two – creamy texture
- Over low heat pour the sugar in a small pan/pot with 40ml water.
- Stir until the sugar disappears. Take off the heat and let it cool.
- Pour everything into the food processor and mix until homogenous.
- If after a few minutes it doesn't mix well – add a bit more milk.
Making the spread from raw hazelnuts
To make the spread from raw hazelnuts, you will need to add the following steps. First, you will need to roast the hazelnuts – in an oven at ~180°C/360°F or in a pan. Then after they cool enough to touch peel them from their inner skin by rubbing them between your hands. Finally, grind them in a food processor until they become almost paste-like, before adding the other ingredients.
If you manage to find hazelnuts with their inner skins already removed then you are in luck – peeling the inner skin is a chore.
It may be the limitations of my food processor, but in this method, I get a spread that is less smooth and with a bit more roasted taste. Whether you like the more roasted taste is up to you.
