Finally, a Chocolate-Hazelnut Spread Without the Guilt

July 6, 2015
by Merce Muse for Thrive Market
Finally, a Chocolate-Hazelnut Spread Without the Guilt

There's a lot to love about the combination of chocolate and hazelnuts, but mass-market spreads are loaded with sugar (it's the first ingredient!).  Turns out, you don't need that much sweetness to enhance this classic combo. This Paleo-friendly, vegan version has all the flavor you want—with no refined sugar or palm oil.

Chocolate-Hazelnut Spread

Yield: 1 cup
Active Time:

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Ingredients for this Vegan and Paleo Recipe

1 cup hazelnuts
2 tablespoons cacao powder
2 tablespoons coconut oil
1 tablespoon coconut cream
2 tablespoons raw honey or maple syrup
3 tablespoons coconut sugar
1 teaspoon vanilla extract
1 teaspoon salt

Preheat the oven to 350 degrees.

Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much of the loose skins as possible. Let cool completely.

In a food processor, grind the hazelnuts until they form a paste. Add the cocoa powder, oil, coconut cream, honey, sugar, vanilla, and salt and continue processing until the mixture is smooth.

Scrape your spread into a jar or other resealable container, and cover. Keep in fridge for up to 2 weeks. 

Photo credit: Paul Delmont

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This article is related to: Cacao, Dessert, Gluten-Free, Paleo, Vegan, Vegetarian, Chocolate Recipes

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14 thoughts on “Finally, a Chocolate-Hazelnut Spread Without the Guilt”

  • Anna

    Thank you for the recipe. The instructions talk about melting chocolate, but the ingredients doesn't list chocolate. They do, however, list ingredients to make a kind of chocolate. I would suggest removing the instructions on melting the chocolate and letting cool down.

    • thrivemarket

      Hi Anna,

      Thanks for pointing that out. You're right—we accidentally left in a line from an earlier version of the recipe. Our mistake!

      • Jason Catterall

        So, which stays and which goes? You haven't edited the recipe...

        • thrivemarket

          Hi Jason,

          Our apologies. The earlier comment you saw from us was about an error Anna pointed out. We have since removed the comment to avoid any confusion. The recipe calls for both coconut sugar and raw honey or maple syrup.

  • Mare Masterson
    Mare Masterson July 10, 2015 at 3:30 am

    Why do you need both coconut sugar and honey?

  • Sonia Gomez

    So omit the sugar or the honey ? Can I use stevia instead much ?

  • Dean

    Seriously? that's a lot of added sugar! 2 tablespoons raw honey or maple syrup and 3 tablespoons coconut sugar is a total of 5 Tbsp of added sugar, which is more than 1/4 cup of sugar, for only 1 cup yield? And you think this is healthy? Wow. Yeah, I'm sure it tastes good, but man, why not just omit those and use Stevia.

  • Kris Wong

    The phrase "paleo-friendly" seems to be thrown around a lot lately where it doesn't seem quite appropriate. This recipe has between 50 and 60 grams of added sugar!

    • thrivemarket

      Thanks for the comment! It's true, we did use honey in this recipe for added sweetness. Most consider honey Paleo-friendly because its naturally occurring, organic, and gets its flavor from fructose. Plus, raw honey gives a nutritional boost to foods due to its antioxidant, prebiotic, and antimicrobial qualities.

      • Kris Wong

        Honey, maple syrup, and coconut sugar can all be used in a paleo-friendly manner to compliment recipes. It's using them in such a concentrated fashion were they start to become an issue. Cheers!

  • Dreambigdeb

    I wish these so called healthy paleo recipes didn't have so much sweetener! Sugar is sugar is sugar in all its forms. if you are prone to candida issues, it would be nice to be able to eat a truly healthy "sweet"

  • Shelby Mills

    I do not understand why people complain about the sugar. I am grateful for the recipe. It is definitely healthier and more natural than the alternative. I can make up my own mind about how much sugar I want in my diet. So can you. No one is forcing you to make the recipe and no one is obligated to give you free recipes just the way you want them. You want a recipe that tastes great with zero sweetener, go figure it out yourself and good luck. If you do, make sure you know that when you share it people will gripe and complain about something with your free kindly shared recipe. No doubt.

  • disqus_A0IH2mf7C0
    disqus_A0IH2mf7C0 November 9, 2015 at 3:50 am

    Mine never turned into a paste - just sort of chunky. What kind of food processor did you use?

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