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Two Homemade Spreads
Homemade Nutella
2 cups hazelnuts (raw or roasted, unsalted)
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
2 tbsp neutral oil (hazelnut, coconut, or avocado oil)
1 tsp vanilla extract
1/4 tsp salt
1/4 cup melted dark or milk chocolate, optional
Preheat oven to 350°F. Spread hazelnuts on a baking sheet and roast for 10–12 minutes until fragrant. Let them cool slightly, then rub them in a clean towel to remove most of the skins.
Add the hazelnuts to a high-powered blender or food processor. Blend for 5–10 minutes, stopping to scrape down the sides. The nuts will go from crumbly to a thick paste and then turn into smooth butter as oils release.
Mix in cocoa powder, powdered sugar, oil, vanilla, and salt. Blend again until smooth and creamy. If using melted chocolate, mix it in at this stage for a richer flavor.
Transfer to an airtight jar and store at room temperature for up to 2 weeks or in the fridge for up to a month.
Homemade Peanut Butter
2 cups unsalted roasted peanuts (or raw peanuts, roasted)
1–2 tbsp neutral oil (peanut oil, coconut oil, or vegetable oil, optional)
½ tsp salt
1–2 tbsp honey or maple syrup (optional, for sweetness)
Instructions:
Preheat oven to 350°F.
Spread peanuts on a baking sheet and roast for 8-10 minutes, stirring occasionally. Let cool slightly.
Add roasted peanuts to a food processor or high-powered blender. Blend for about 5–10 minutes, stopping to scrape down the sides as needed. The peanuts will go from crumbly to a thick paste and eventually become smooth as their natural oils release.
Add oil 1 tbsp at a time if you want a creamier consistency. Mix in salt and honey (if using) and blend again until fully combined.
Transfer to a jar and store in the refrigerator for up to 2–3 weeks
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