Chocolate Hazelnut Spread

I have made a twist on the favourite chocolatey spread before with maple syrup and walnuts, but I thought I’d do the traditional hazelnut. Thinking that the recipe would be somewhat similar, I proceeded.
Because hazelnuts have a slightly different oil content than walnuts, it required some minor adjustments, but overall it’s quite easy to do. And if you have some vegan friends, this is a perfect treat!! Enjoy!!

Chocolate Hazelnut Spread
Recipe type: Brunch
For the Flax Egg:
  • 1 cup water
  • 2 Tbsp flax seeds
For the Chocolate Hazelnut Spread:
  • Reserved Flax Egg
  • 1 cup hazelnuts
  • ¼ cup cane sugar
  • ¼ cup cocoa powder
  • ⅔ cup cold pressed/extra virgin oil
  • 2 tsp vanilla extract
For the Flax Egg:
  1. In a small pot, add the water and flax seeds. Bring the mixture to a simmer over medium high heat. Reduce the heat to medium low and simmer without stirring for 20 minutes. Strain away the flax seeds (reserve them for a smoothie) and keep the thick liquid. Refrigerate for 30 minutes.
For the Chocolate Hazelnut Spread:
  1. In a blender, add the Flax Egg, hazelnuts, cane sugar, and cocoa powder. Purée until smooth. With the blender running, slowly drizzle in the oil until a relatively smooth emulsion holds. Add the vanilla and purée a bit to mix through. The mixture can be a bit chunky. It's okay. It gives it character and you can enjoy the flavour of the hazelnuts more. Makes about 1-1/2 cups.