DIY cannabis chocolate hazelnut spread you'll want to slather on everything

May 4, 2016 at 7:30 p.m. ET

Hello, Nutella lovers: Here's a DIY for a hazelnut and chocolate edible spread you'll love slathering on anything.

You will need 2 cups of hazelnuts, 1 cup of heavy cream, 1/4 cup of regular unsalted butter at room temperature, 1/4 cup of cannabis butter at room temperature, 1 pound of semisweet chocolate chips, 1/4 cup of sugar and 3/4 teaspoon of salt.

More: How to make your own cannabis butter with a slow cooker

Image: Chelsea Keeney

Heat the oven to 350 degrees F, and bake the hazelnuts on a baking sheet for 13 to 15 minutes. Halfway through baking, shake the hazelnuts to rotate them, ensuring they roast evenly.

Image: Chelsea Keeney

Hazelnuts will turn a darker brown, and the skins will start to split when they are done. Allow to cool.

Image: Chelsea Keeney

Place the cooled nuts in a dish towel, and rub together to separate the skins. You may have to do a few rounds of this, doing about a third of the nuts at a time. Once the nuts are peeled, place them in a food processor, and add the sugar.

Image: Chelsea Keeney

Pulse the food processor until the nuts are well blended. The more you blend them, the smoother the spread will be. Blending them a little less will produce a slightly chunkier spread.

Image: Chelsea Keeney

Pour the chocolate chips in a glass or metal bowl, and place over a pan with simmering water. Melt the chips down, stirring occasionally.

More: Chocolate: A guide to using different types of your fave baking ingredient

Image: Chelsea Keeney

When the chocolate is all melted, remove it from the heat, and pour it into a separate bowl that is cool enough to handle. The bowl used to melt the chocolate will be too hot to hold, but you still want the chocolate to remain warm enough to melt the butters.

Image: Chelsea Keeney

Image: Chelsea Keeney

Add the regular and cannabis butter, and mix until the butters melt and are well combined.

Image: Chelsea Keeney

Add the cream and salt. Mix until well combined.

Image: Chelsea Keeney

Image: Chelsea Keeney

Stir in the hazelnut and sugar mixture.

Image: Chelsea Keeney

Makes 4 cups. Store in the fridge in a sealed container.

Image: Chelsea Keeney

Cannabis chocolate hazelnut spread recipe

Yields 4 cups

Ingredients:

  • 2 cups hazelnuts
  • 1 cup heavy cream
  • 1/4 cup regular unsalted butter, at room temperature
  • 1/4 cup cannabis butter, at room temperature
  • 1 pound semisweet chocolate chips
  • 1/4 cup sugar
  • 3/4 teaspoon salt

Directions:

  1. Heat the oven to 350 degrees F, and bake the hazelnuts on a baking sheet for 13 – 15 minutes. Halfway through baking, shake the hazelnuts to rotate them, ensuring they roast evenly. Hazelnuts will turn a darker brown, and the skins will start to split when they are done. Allow to cool.
  2. Place the cooled nuts in a dish towel, and rub together to separate the skins. You may have to do a few rounds of this, doing about a third of the nuts at a time. Once the nuts are peeled, place them in a food processor, and add the sugar.
  3. Pulse the food processor until the nuts are well blended. The more you blend them, the smoother the spread will be. Blending them a little less will produce a slightly chunkier spread.
  4. Pour the chocolate chips in a glass or metal bowl, and place over a pan with simmering water. Melt the chips down, stirring occasionally.
  5. When the chocolate is all melted, remove it from the heat, and pour it into a separate bowl that is cool enough to handle. The bowl used to melt the chocolate will be too hot to hold, but you still want the chocolate to remain warm enough to melt the butters.
  6. Add the regular and cannabis butter, and mix until the butters melt and are well combined.
  7. Add the cream and salt. Mix until well combined.
  8. Stir in the hazelnut and sugar mixture. Store in airtight container.
Image: Chelsea Keeney

Before you go, check out our slideshow below.

3-ingredient desserts
Image: Brandy O'Neill/SheKnows

Comments