Dark Chocolate Hazelnut Spread

by Laura Silber


  • 1 cup hazelnuts
  • 8 ounces unsweetened chocolate
  • 1/2 cup sugar
  • 1 1/2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • Pinch salt
  • 1 1/2 tablespoons maple syrup
  • 1 cup dairy milk or non-dairy substitute (hemp milk, coconut milk, soy milk)

Preheat oven to 350°.
On a baking sheet, toast the nuts until browned, about 15 minutes. If using almonds, set aside to cool. If using hazelnuts, cool and then rub in between your hands so that the papery skin falls off. Discard skin and set nuts aside.
In a double boiler, melt chocolate. Set aside to cool slightly.
Put sugar into food processor. Process for 2 minutes to grind it finely. Add nuts and grind until fine. Add rest of ingredients and process until smooth and creamy.
Transfer chocolate hazelnut paste to a glass jar for serving and storage. It will keep unrefrigerated for one week in cooler temperatures and refrigerated for 2 to 3 weeks. If consistency stiffens due to cold, soften by setting jar in a bowl of hot water, or by microwaving for 20-30 seconds and stirring.

Yield: 2 cups