Move over Nutella! This homemade hazelnut spread is delicious and easy to make, and of course much healthier. 


  • 1 cup hazelnuts (pre-soaked)
  • 1 1/2 tablespoon coconut oil (melted)
  • 4 tablespoons cacao powder
  • 1/3 cup + 2 tablespoons maple syrup (or honey)
  • 1/4 cup hemp milk or coconut milk or water
  • 1/8 tsp salt


Makes about 1 and 3/4 cups. I put it in a mason jar in the fridge and will be good for about 7 days, but honestly, it doesn’t last long!! Throw the hazelnuts in the food processor, blend them for 30 seconds, then add in all the other ingredients and blend until you reach a consistency you like. I’d say about 10 mins or so.

(To pre-soak the hazelnuts, add them to a bowl, add enough water to cover them with 1/2 tablespoon of salt. Soak 12-24 hours, then rinse)

** Most recipes mention roasting the hazelnuts in a pan for about 10 minutes and then removing the skins using a dish towel, before blending them in a food processor. I generally don’t do this because I want to keep the enzymes the hazelnuts have to offer alive, and because of this, this recipe is more more nutrient-dense. But if you prefer to roast the hazelnuts before, you definitely can. Just place them in a pan over low heat and roast them for about 10 minutes. Make sure to roll them around so they don’t burn.