Mix it up and I’d still eat it 🤷🏻 also recipe by @majasrecipes

Ingredients

• 2 cups Hazelnuts (roasted, skins removed as much as possible)
• 1/2 cup Brown Sugar (packed)
• 1/4 cup Unsweetened Cocoa Powder (high‑quality cocoa for deep flavor)
• 2 tablespoons Neutral Oil (grapeseed, sunflower or light olive oil; add slowly)
• 3 tablespoons Plant‑Based Milk (oat milk preferred; add gradually to reach desired consistency)
• 1 teaspoon Vanilla Extract (optional, enhances flavor)
• 1 pinch Salt (enhances sweetness)

Instructions

1. Roast Hazelnuts

   Preheat the oven to 350°F. Spread the hazelnuts in a single layer on a baking sheet and roast for 10 minutes, stirring once halfway through, until fragrant and lightly browned.

   Time: PT10M

   Temperature: 350°F

2. Remove Skins

   Transfer the hot nuts onto a clean kitchen towel. Fold the towel over the nuts and rub vigorously to loosen and remove as many skins as possible. Discard the collected skins.

   Time: PT5M

3. Blend Hazelnuts

   Place the cleaned hazelnuts in the food processor. Process for about 5 minutes, stopping to scrape down the sides, until a smooth, creamy butter forms.

   Time: PT5M

4. Add Sweeteners and Flavor

   Add the brown sugar, cocoa powder, pinch of salt, and vanilla extract to the hazelnut butter. Pulse a few times to combine.

   Time: PT2M

5. Incorporate Oil and Milk

   With the processor running, drizzle the neutral oil in a steady stream, then add the plant‑based milk one tablespoon at a time, blending after each addition, until the spread reaches a glossy, spreadable consistency.

   Time: PT5M

6. Taste and Adjust

   Taste the spread. If you prefer it sweeter, add a little more brown sugar; if it’s too thick, blend in an extra teaspoon of milk.

   Time: PT2M

7. Store

   Transfer the hazelnut spread to a clean jar, seal tightly, and let it cool to room temperature before refrigerating.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

15g

Fat

9g

Fiber

2g