Home Made Chocolate Hazelnut Spread

Serves Makes 200g
Preparation time 15 minutes
Cooking time 15 minutes


Tick off the ingredients as you buy them

  • 125g hazelnut kernels
  • 1/3 cup Moro Delicado Light Taste Olive Oil
  • ½ cup icing sugar
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon vanilla bean paste

Roast hazelnuts at 180°C for 8-10 minutes until skins have darkened. Wrap in a clean kitchen towel and rub to remove most of the loose skins. Blend hazelnuts in a food processor until finely ground. Add Moro Delicado Light Taste Olive Oil and blend to a paste. Add icing sugar, cocoa and vanilla and blend until combined. Store in a sterilized jar in the refrigerator. Use within two weeks.


The smoothness of the spread will depend on the type of food processor you use.