CookingLight diet CookingLight diet
Cooking Light Contributor
December 23, 2015

What doesn’t taste good with this spread on it? Slather on bread or dip breadsticks and strawberries into it. Top banana slices with it, bake it into thumbprint cookies, or use as the filling for sandwich cookies.

Chocolate-Hazelnut SpreadHands-on time: 6 min. Total time: 21 min.

Making your own homemade chocolate-hazelnut spread that mimics the addictive qualities of the store-bought variety is easy to do. Just keep in mind that it has sugar, while nut butters do not.

Ingredients• 1 1/2 cups hazelnuts• 3/4 cup powdered sugar• 1/3 cup Dutch process cocoa• 1/4 cup canola oil• 1/2 teaspoon vanilla extract• 1/4 teaspoon salt• 1/2 cup plus 1 tablespoon boiling water

Directions1. Preheat oven to 350°.

2. Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a dish towel. Roll up towel; rub off skins.

3. Place hazelnuts in a food processor; process 1 minute or until a paste forms. Add powdered sugar and next 4 ingredients (through salt), and process 1 to 2 minutes or until blended. With processor on, gradually add boiling water through food chute, processing until smooth.

Note: Store the spread in an airtight container in the refrigerator for up to 2 weeks.

Serves 32 (serving size: 1 tablespoon)CALORIES 70; FAT 5.7g (sat 0.4g, mono 4g, poly 1g); PROTEIN 1g; CARB 4g; FIBER 1g; CHOL 0mg; IRON 1mg; SODIUM 19mg; CALC 7mg

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