Looking for something different than your corn syrup filled jelly and jam? Look no further, my main squeeze, I have a solution for you right here. It’s something that the Europeans and the Australians are doing right, and I’m not talking about Vegimite.
2 cups raw hazelnuts/filberts
1 cup powdered sugar
1/4 cup unsweetened baking cocoa
you may add up to 1/4 cup vegetable or nut oil (helps smooth it out)
1 tsp vanilla extract
Take the nuts and roast them for 15 to 20 minutes, around that time the skin should become dark brown. Pour the nuts onto a towel and rub the skins off. The skin has a bitter taste - which is something we’re not trying to obtain.
Put the filberts into the food processor for around 5 minutes. It generally takes this long for them to be ground and heated sufficiently for the oils to sweat out. Once you have a processor full of nut butter, add the rest of the ingredients and blend till smooth and consistent.
You’re going to feel great once you have a spoonful of choco-hazelnut spread and glucose slams into your brain.