Chocolate Hazelnut Spread {gluten, dairy, refined sugar free}
Serves: Makes about 2 cups of spread
  • 10 ounces Hazelnuts
  • ⅔ cup Coconut Palm Sugar
  • ¼ cup Raw Cacao Powder
  • 2 teaspoons Vanilla extract
  • ¼ teaspoon Sea Salt
  • 1½ tablespoons Coconut Oil
  • 14 tablespoons Water
  • 2 tablespoons + Maple Syrup
  1. Preheat your oven to 350 degrees. Lay the hazelnuts in a single layer on a baking sheet. Roast on the top rack of the oven for 15-20 minutes, or until the skins start to crack.
  2. Remove from the oven and cool slightly. Place the hazelnuts on a dish towel and rub them until their skins come off (the skins may not come off completely - this is just fine).
  3. Place the hazelnuts in a high speed blender and blend them for several minutes, until they turn into a smooth butter (this is where you'll want to get the butter as smooth as possible).
  4. Add the coconut plam sugar, cacao powder, vanilla, salt, and coconut oil to the blender and blend until well combined. *Note that your mixture could seize up into a firm mass at this point. Don't worry. Keep blending it for several minutes, adding 1 tablespoon of water at a time (I didn't need to add more than 14 tablespoons to get the consistency I wanted) and it should become smooth and creamy again. Once you reach your desired consistency (add as much or little water as you need), blend in the maple syrup. Taste and add more syrup if a sweeter spread is desired.
  5. Spoon the mixture into an airtight container and store in the fridge.
  6. Will keep for several weeks.
Recipe by The Kitchen McCabe at