Dec 16, 2019

Chocolate Hazelnut Spread

by Aspen, Herbal Authoress

Lately, I have become obsessed with making my own food from scratch. Bread, pasta sauce, granola, salad dressing, anything! Picture the Swiss Chef from the Muppets and you have an idea of the daily chaos as I destroy my kitchen. The best part for me is creating delicious swaps for things like Nutella - SO amazing, but not healthy for our bodies or for the environment (palm oil). This recipe from is quick and healthy; try it out (used with permission):

1.5 cups raw hazelnuts

1/3 cup unsweetened plant milk

Tbsp coconut oil

2 Tbsp maple syrup

6 soft dates, pitted

1/3 cup cocoa powder 

1 tsp vanilla extract 

1/4 tsp salt 


  1. Preheat oven to 350 F. Spread hazelnuts onto a cookie sheet lined with baking paper and bake for 10-12 minutes until lightly golden and fragrant, stirring once halfway. 

  2. Remove from oven and cool. Rub in your hands to remove the skin. Place peeled hazelnuts in a food processor. 

  3. Blend on high for 5 minutes, stopping occasionally to scrape down the sides, until a thin nut butter consistency is formed. 

  4. Add remaining ingredients and blend an additional 3-5 minutes until smooth. Store in an airtight jar in the fridge. Enjoy!