Crunchy Chocolate Spread With Coconut Oil

This crunchy chocolate spread tastes and smell almost like a Nutella and it is my latest obsession! I like to mix it into a warm porridge, a smoothie, have it on a slice of gluten free bread, drizzled over fresh fruit or eat it straight from the jar. I probably eat it straight out from the jar most of the time. The recipe requires coconut sugar, this comes from a palm tree, it’s high in minerals and vitamins. It is also low in glycemic index so it won’t cause your sugar level to rise.


Makes: one small Mason jar
Preparation time: 10 – 20 minutes
– 1 cup toasted hazelnuts
– 1/4 cup coconut sugar
– 1 tbsp melted coconut oil
– 2 tbsp raw cacao powder
– 1/2 tsp vanilla powder
– A pinch of sea salt

Firstly preheat the oven to 180 degrees Celsius and roast the hazelnuts until they are lightly toasted, this takes around 7 to 10 minutes depending on your oven. When the hazelnuts are roasted remove from the oven and allow it to cool. Once they have completely cooled, transfer them into the food processor with an S blade and process for about 30 seconds. Remove around 1/3 of the hazelnuts and set them aside. Process the remaining hazelnuts for 3 minutes or until it forms a spread. During this process, you will have to scrape down the bowl of the food processor a few times. Add the raw cacao powder, vanilla essence, melted coconut oil, coconut sugar and salt. Process until all of it has combined completely. Finally, add the pre chopped hazelnuts and process for another minute. Store in a glass jar with a lid. I like to use Mason jars because they are not only very functional but also look very cute.



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