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  • Mara


Chocolate and hazelnuts are a perfect combination, this spread is perfect on toast, waffles, pancakes, ice cream and much much more.


2 cups Hazelnuts

1/4 cup cocoa powder

1/4 cup coconut sugar

2 tbsp vanilla extract

1/2 cup milk

1/4 tsp salt


Preheat oven to 375° F.

Spread the hazelnuts on a baking sheet and roast for around 15 minutes, until fragrant.

Carefully put the hot hazelnuts on a muslin cloth and rub until skins fall off. Remove the nuts that are now skinless and put them in a food processor or a high-powered blender, then re-shake the jar until the rest of the skins come off as well.

Grind the hazelnuts for about 5 minutes until they turn into a creamy hazelnut butter.

Add the coconut sugar , cocoa powder, coconut oil, vanilla, and salt. Blend for another minute until all the ingredients are combined smooth.

Transfer to a airtight container. Store in the refrigerator for several weeks.

Did you make this recipe?

If you did, I would love to hear and see how it went. Tag me on my instagram @mara_kintara

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