Chocolate hazelnut spread
  • 2 cups (5 dL/300g) raw hazelnuts
  • ½ cup (1,2 dL/45g) cocoa powder
  • 3 tbsp extra virgin coconut oil
  • 1 cup (2,4 dL) milk of your choice (I use either rice or almond milk)
  • ½ cup (1,2 dL/120 g) granulated sweetener of your choice (I sometimes mix coconut sugar and raw cane sugar)
  • ¼ tsp fine grain salt
  • 1 tsp vanilla extract
  1. Preheat oven to 175°C. Spread hazelnuts on a baking sheet and roast in the oven for approx. 10-12 minutes, stirring once, until they are golden brown and fragrant (be careful not to let them burn).
  2. Remove from the oven and let cool for a couple of minutes.Then transfer them to a clean kitchen towel, cover the nuts and use your hands to roll and massage them to remove most of the skin (I sometimes do it in batches).* The more skin you can remove, the better, because then the spread will be creamier, but it is still okay to have some of it still left on the nuts (throw away the excess skin).
  3. Transfer hazelnuts to a food processor and process for about 5 to 9 minutes. Be patient here. First they’ll become a course paste and then it will liquefy (see pictures below). Scrape down the sides with spatula few times during the whole process.
  4. Once the spread is creamy and smooth, add all the other ingredients and process until nice and smooth, about 2 to 4 minutes.
  5. Taste for sweetness and adjust to your liking.
  6. Transfer to a jar or two and store in the refrigerator for up to 2 weeks (or more).
Calories: 70 | Fat: 6 g | Fiber: 1 g | Protein: 1,5 g
*My favorite method, which takes about 5-10 minutes, is to take the skin off the hazelnuts with my fingers. It might sound worse than it is, but I find that it saves me some cleaning afterwards. Otherwise, the hazelnut skin is flying everywhere and it takes me forever to clean it after I am done. So, I take one (or more) in each hand and rub it slightly and the skin comes off very easily.

| Allergens - nuts |
Recipe by heilsulind at