You will need

  • 250g whole skinless hazelnuts, roasted
  • 200g coconut sugar
  • 45g organic cacao powder
  • 1/2 tsp vanilla extract
  • 2 tbsp coconut oil
  • A pinch of salt


Roast your hazelnuts in a tray for 12 minutes; remove from the oven and let cool slightly. If you are using nuts that still have their skin on, rub with a tea towel to remove the skin.

Place the freshly roasted hazelnuts in a food processor and blend for about 5 minutes. You may need to pause blending a couple of times to scrape the sides, but soon you'll have a silky nut butter.

Melt the coconut oil, add the cacao powder, a pinch of salt, and your coconut sugar. Stir continuously until the mixture is smooth. This will stop the sugar from being too grainy in your spread.

Transfer the chocolate spread mix into the hazelnut butter in the blender and blend further. Do not worry if the mixture turns into a clumpy mass; as you continue blending, you will achieve a perfectly smooth consistency. Once you're happy with the texture, pure in airtight containers and consumer within 3 weeks.