• Roast (if needed):

  Oven method: Spread hazelnuts on a baking sheet and toast at 350°F (175°C) for 8–10 minutes until fragrant.

  Dry skillet method: Place hazelnuts in a dry, heavy skillet over medium heat, stirring often, for 5–7 minutes until lightly browned and fragrant.

  Skin removal: If hazelnuts have skins, wrap warm nuts in a clean kitchen towel and rub to remove most skins. If using skinless hazelnuts, skip this step.

  Make Nut Butter:

  While still warm, place hazelnuts in a food processor or high-speed blender.

  Blend until they turn into a smooth, runny nut butter (3–6 minutes), scraping down sides as needed.

  Tip: If your machine isn’t heavy-duty, blend in 30–45 second bursts with short rests in between to prevent overheating and to keep the flavor fresh.

  Add Flavor:

  Add cocoa powder, maple syrup, vanilla, salt, and 1 tablespoon oil. Blend until fully combined.

  Adjust Texture:

  If the spread is too thick, add more oil 1 teaspoon at a time, blending well between additions until silky and spreadable.

  Taste & Adjust:

  Add more maple syrup for sweetness or more cocoa for richer chocolate flavor.

  Store:

  Transfer to a clean jar. Store at room temperature up to 1 week, or refrigerate for 3–4 weeks (it will firm up in fridge).

Which Oil Should You Use?

• Avocado oil: Neutral flavor, keeps the spread smooth and creamy even after chilling.

  Coconut oil: Adds a subtle sweetness and tropical aroma, but will firm the spread more when refrigerated.

Variations to Try

• Milk Chocolate Style: Add 2–3 tbsp whole milk powder for a creamier, lighter flavor.

  Mocha Twist: Blend in 1–2 tsp espresso powder.

  Cinnamon & Spice: Add ½ tsp cinnamon and a pinch of nutmeg for a warm, spiced version.

Serving Ideas

• Spread on toast or pancakes.

  Swirl into oatmeal or yogurt.

  Use as a filling for crepes or sandwich cookies.

  Dip fresh fruit like strawberries, banana slices, or apple wedges.