INGREDIENTS
- 1 cup raw hazelnuts
- ¼ cup Valèvida extra virgin olive oil (2024 Harvest)
- ¼ cup organic coconut sugar or maple sugar
- 2½ tbsp raw cacao powder
- ½ tsp pure vanilla bean paste or extract
- ¼ tsp flaky sea salt
STEPS
- 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.
- 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.
- 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.
- 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.
- Store: Pour into a glass jar. Let it cool completely before sealing. Enjoy on warm sourdough, fruit, or by the spoonful.
Valèvida Tip ✦
Ensure all grinding bowls, food processors, and utensils are bone dry. Water is the ultimate enemy of a clean oil-cacao emulsion.
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.
