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Recipes
Hazelnut spread

Hazelnut spread

Difficulty

Low

Time

0 min

Author

Ingredients

Servings:

Makes: 2

60 grams coconut oil
15 ml vanilla extract
260 grams hazelnuts
340 grams chocolate chips, semi-sweet
25 grams powdered sugar
30 grams cocoa, unsweetened
2 tsp. salt

Instructions

STEP 1/6

Preheat the oven to 180 °C and place hazelnuts in a single layer on a baking sheet. Roast them for 14-16 minutes, roll around half way through, until toasted and fragrant.

STEP 2/6

Pour the nuts onto a clean dishtowel and roll it up to enclose all the nuts. Roll them around on the counter, pressing down gently to release the skins. They should come off easily after toasting. Allow to cool completely before grinding.

STEP 3/6

Place the nuts and oil into the jug. Secure the lid, and add the tamper. Select the chop program on the smooth iTextureControl setting. Use the tamper to push the ingredients down into the path of the blades to combine well. Repeat if necessary.

STEP 4/6

Select the manual program and start on speed 1. Slowly increase to speed 6 and add the cocoa, sugar, and salt through the lid opening. Blend for about 1 minute.

STEP 5/6

Pour in the chocolate chips and increase to speed 10. Run for another 30-45 seconds or until you reach a smooth and shiny consistency.

STEP 6/6

Pour into a clean, dry jar and allow to cool and thicken completely before closing. Do not refrigerate. Store in a cool dry place and it will last for up 2 weeks.

Use the spread slathered on toast, bananas or strawberries; as a topping for pancakes; a filling for buckwheat crepes; a topping for ice cream; in a smoothie or with a very large spoon.
This recipe was prepared with Braun's PowerBlend 9 (JB 9040).

Back to homepage
Recipes
Hazelnut spread

Hazelnut spread

Show me the recipe

Difficulty

Low

Time

0 min

Author

Show me the recipe

Servings:

Makes:2

Ingredients

60 grams coconut oil
15 ml vanilla extract
260 grams hazelnuts
340 grams chocolate chips, semi-sweet
25 grams powdered sugar
30 grams cocoa, unsweetened
2 tsp. salt

Instructions

STEP 1/6

Preheat the oven to 180 °C and place hazelnuts in a single layer on a baking sheet. Roast them for 14-16 minutes, roll around half way through, until toasted and fragrant.

STEP 2/6

STEP 3/6

STEP 4/6

Select the manual program and start on speed 1. Slowly increase to speed 6 and add the cocoa, sugar, and salt through the lid opening. Blend for about 1 minute.

STEP 5/6

Pour in the chocolate chips and increase to speed 10. Run for another 30-45 seconds or until you reach a smooth and shiny consistency.

STEP 6/6

Pour into a clean, dry jar and allow to cool and thicken completely before closing. Do not refrigerate. Store in a cool dry place and it will last for up 2 weeks.

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Hazelnut spread

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Hazelnut spread

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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Food preparation

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Food preparation

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Breakfast

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Hazelnut spread

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Hazelnut spread

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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