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Hazelnut Spread

Original Italian Design.


  • 2 cups Hazelnuts
  • 1/3 cup Cucanat
  • 1/4 cup Cacao Powder
  • 1 tablespoon Coconut Oil
  • 1 tsp Vanilla
  • 1/8 tsp Celtic Salt


  1. Preheat oven to 375° F. Spread the hazelnuts on a baking sheet and roast for 12 to 15 minutes, until fragrant.
  2. Carefully put the hot hazelnuts in a plastic net and scrub with your palms. The skins will fall right off. Put skinless nuts in a blender.
  3. Grind the hazelnuts for about 5 minutes until they turn into a creamy hazelnut butter.
  4. Add the Cucanat, Cacao Powder, Coconut Oil, Vanilla, and Celtic Salt. Blend for another minute until all the ingredients are combined smooth.
  5. Transfer to a jar with tight lid. Store in room temperature for several weeks.