Small-Batch Cacao & Hazelnut Spread

INGREDIENTS

• 2 cups raw hazelnuts
• 1/3 cup high-quality cacao powder
• 1/2 cup powdered coconut sugar (or maple syrup)
• 3-4 tbsp Valèvida Extra Virgin Olive Oil (Harvest 2024)
• 1 tsp pure vanilla extract
• A generous pinch of flaky sea salt

STEPS

1. Roast the nuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10–12 minutes until fragrant and the skins begin to crack.
2. Remove the skins: Transfer the warm hazelnuts to a clean kitchen towel. Fold it over and rub vigorously to slide the skins off. Don't worry if a few stubborn pieces remain.
3. Blend to butter: Place the warm hazelnuts into a high-speed blender or food processor. Process for 4–5 minutes, scraping down the sides as needed, until completely smooth and runny.
4. Emulsify: Add the cacao powder, sweetener, vanilla, and sea salt. Stream in the Valèvida EVOO while blending on low until the spread becomes glossy, silky, and beautifully combined.
5. Store: Pour into a glass jar. Let it cool completely before sealing. Enjoy on warm sourdough, fruit, or by the spoonful.

Health Note ✦ Antioxidant-rich cacao paired with the healthy monounsaturated fats and polyphenols in Valèvida EVOO makes for a deeply satisfying, nutrient-dense daily practice.