This spread is like Nutella for grownups. It's about half as sweet and just a little bit chunky. It will keep for up to a month in the refrigerator.
Adapted from Nuts in the Kitchen by Susan Herrmann Loomis.
- 1 cup hazelnuts
- 1 cup almonds
- 3/4 cup confectioners' sugar
- 1/4 cup best quality cocoa powder, such as Valrhona
- Pinch of salt
- 3 tablespoons canola oil
Preheat oven to 375°F. Spread hazelnuts on one side of baking sheet and almonds on other. Toast nuts until fragrant, about 8 to 10 minutes. Remove baking sheet from the oven and transfer hazelnuts to clean kitchen towel. Scrub and roll them around until most of skins come off (some small pieces of skin may remain)
Combine hazelnuts and almonds in food processor and process until smooth paste is formed, about five minutes. Add confectioners' sugar, cocoa powder, and salt, and process until ingredients are well blended.
With processor running, pour in canola oil and continue to process until well incorporated, about 2 minutes longer. Transfer chocolate hazelnut almond spread to jars. It will keep for up to 1 month in refrigerator.