Chocolate hazelnut spread

Prep work





  • 140 g hazelnuts
  • 3 tablespoons sugar
  • 230 g milk chocolate, melted
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon sea salt
  • 2 tablespoons rapeseed oil
  • 1 teaspoon vanilla extract
  • Amount ingredient name

Preheat oven to 180°C. Spread hazelnuts in single layer on baking sheet and toast, stirring once or twice, until fragrant and browned for about 13 minutes. Wrap warm nuts in kitchen towel and rub vigorously to remove skins. It’s okay if bits of skin remain. Let nuts cool.

Combine nuts, sugar, chocolate, cocoa powder, salt, oil and vanilla in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to medium (Speed 5). Blend, using the Flex Edge tamper to push down ingredients and stir together, until mixture is smooth and creamy for about 2 minutes. Stop blender a few times during blending to scrape sides and bottom of jar with the tamper to ensure the smoothest result possible.

Store in airtight container in refrigerator for up to 3 weeks.

Spread this rich, creamy nut butter on toast or banana slices for a great midday snack.




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