Hazelnut Chocolate Spread

Hazelnut Chocolate Spread


  • 12 oz Toasted Hazelnuts
  • 1/8 tsp Salt
  • 4 oz Erythritol powdered
  • 1/2 tsp Vanilla
  • 1 1/2 tbsp Cocoa powder


  • Bake raw skin on nuts at 350 degrees for roughly 5 minutes or until medium golden in color.
  • Put in clean dish towel and rub loose skins off.
  • Place the warm nuts into a food processor and grind. Warm nuts will blend into a butter faster. In beginning stages of grinding hazelnuts they will resemble coarse sand, but as grinding continues, it will begin to turn to nut butter.
  • At this point, add the rest of the ingredients and continue to blend until smooth.


If you want to powder your own erythritol, grind it in a clean coffee mill or spice grinder. 
Leftover spread can be stored in the fridge for months 

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