A rich, tasty spread to put on bread, pizza, crêpes or actually whatever you can find.
- 175gr hazelnuts
- 90gr powdered sugar
- 20gr cacao powder
- 2 tbs hazelnut oil
- 1 tbs water
- 1/4th tsp vanilla extract
- pinch salt
Roast the hazelnuts and leave them to cool down.
Place the cooled down hazelnuts in a small kitchen machine, I use the one that connects on my immersion blender, which is approximately 10-12cm wide. The amount will be too small for a regular kitchen machine.
Puree the hazelnuts. Keep going! Yes, a bit longer. After about 4-5 minutes (yes, that long) the hazelnuts will have turrned into a smooth, shiny puree. Add the remaining ingredients and mix approximately 1-2 minutes to get a smooth mixture. Do not overmix as this will make the paste stiffer again. Taste. If desired, you can add half a teaspoon of vanilla extract extra.