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Chocolate and Hazelnut Spread


  • 150 g hazelnuts
  • 60 ml coconut oil
  • 30 g unsalted butter
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract


  • Roast the hazelnuts in a dry and hot frying pan until they turn a nice golden color. Pay very close attention – the nuts will burn easily. Let cool a little.
  • Place the nuts in a clean kitchen towel and rub so that some of the shells come off. The shells which are still stuck can stay there.
  • Place the nuts with all the rest of the in- gredients in a blender or a food proces- sor. Blend to desired consistency. The
  • longer you mix, the smoother the spread.


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