Chocolate Hazelnut Spread

  • 2 cups roasted hazelnuts
  • ½ cup roasted cashews
  • ¼ cup powdered coconut sugar *
  • ¼ cup cacao powder
  • ¼ tsp sea salt


  1. Add the hazelnuts and cashews to a food processor and process to a  creamy consistency, scraping down the sides when needed. This may take up to 5 minutes.
  2. Add the powdered coconut sugar, cacao powder and salt, and process until well incorporated.
  3. Refrigerate and store in an airtight container.

* To make powdered coconut sugar add 1 cup coconut sugar to a high-speed blender and blend until powdered. Or you can substitute with powdered sugar; however, do not use a liquid sweetener because it will cause the spread to seize up (NOT creamy consistency).

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