Chocolate hazelnut spread is popular for a reason – it’s absolutely delicious. But it has so much more flavour if you make it at home. I like to make this coffee-infused variation, as it’s perfect to spread on toast in the morning, or just eat out of the jar when you’re craving a sweet pick-me-up.
Hazelnut Mocha Spread
- 250g hazelnuts
- 6 tbsp coffee, cooled
- 5 tbsp maple syrup
- 5 tbsp cacao powder
To bring out the flavour in the hazelnuts, roast them at a medium temperature in the oven until they start to turn golden and smell delicious. Set these aside and make a fresh cup of coffee – allow both to cool.
When ready, decant the hazelnuts into your Ninja appliance and blitz for around 10 minutes, scraping the sides every 2 minutes. What you’re looking to happen is for the nuts to completely break down and turn into hazelnut butter – be patient, as the spread will be much smoother if you do this step correctly.
Once this has happened, simply add the remaining ingredients and blitz again until everything is thoroughly combined. Taste the spread, and adjust flavour if necessary.
Transfer into a sealed container and store in a dry, cool place (not the fridge) – the spread will last for a week.