I like this spread better than Nutella. Bold claim? Yeah you bet your ass it is. There's a place in this world and my heart for nutella but this stuff, oh man this stuff. It's moreish, it's deep, it's nutty. That's why it's called 'cocoa hazelnut spread' and not 'homemade nutella.' Because there's a difference. And to me, it's an awesome difference. It makes you smack your lips. I like that.
It's also super quick to make. On those mornings when I need a sweet hit and I simply can't face a bowl of cereal, I whip up some cocoa hazelnut spread to slather on my new roots' bread and top with bananas and honey.
Treat yo' self.
* You will need a food processor to make this spread.
* I like to use unsweetened cocoa because then I can control how sweet the spread is. However if sweetened cocoa is all you've got on hand don't bother buying more - you might just want to adjust the amount of syrup you add.
* This recipe makes a small pot of nutella. If you would like more, just double (triple, whatever) the amounts.
1 tbsp unsweetened cocoa powder
¼ tsp vanilla extract
2 tbsp maple syrup
Preheat your oven to 180C (350F).
Roast the hazelnuts in the top third of your oven ~20 minutes. You want them aromatic, but not burnt.
Remove from oven and cool for a few minutes. Rub the hazelnuts between your palms to remove as much of the skin as you can (you can be as pedantic or as lazy as you want for this step. As long as the bulk of the skin is gone, I'm happy).
Blitz hazelnuts in a food processor until they turn buttery (a few minutes). Add the remaining ingredients.
If you would like a more wet mixture, add a bit of grapeseed or coconut oil.
If your would like a more dry mixture (which should only happen if you've added too much oil), add some desiccated coconut or hazelnut meal.