Rich Hazelnut Cocoa Spread

1. Process Hazelnuts

Place your toasted, skinned hazelnuts into the bowl of a food processor. Pulse the hazelnuts until they break down into fine crumbs. Continue processing until the crumbs transform into a thick, glossy, and oily paste. You may need to stop occasionally to scrape down the sides with a rubber spatula to ensure everything is evenly processed.

2. Add Flavoring and Sweeteners

Add the hazelnut liquor, vanilla extract, confectioners’ sugar, and cocoa powder to the food processor. Blend the mixture until it becomes crumbly.

3. Incorporate Soy Milk Powder and Oil

Incorporate the powdered soy milk and 4 to 5 tablespoons of oil. Pulse the mixture again, scraping down the sides as necessary.

4. Adjust Consistency

To achieve the perfect spreadable texture, drizzle in the remaining oil, one tablespoon at a time, pulsing and scraping after each addition. Continue this process until the spread reaches a smooth, easy-to-spread consistency.

5. Store Spread

Transfer the spread to an airtight container and store it in the refrigerator. The mixture will firm up when chilled, so let it sit at room temperature for about 20 minutes before using it to make it easier to spread.