Hazelnut Chocolate Spread (Nutella)

GG loves this.


  • 2 Cups Hazelnuts (soak in filtered water the night before)
    Roasted may be preferred but may be at the expense of nutritional profile.
  • 200ml (1/2 Can) Coconut Cream
  • 1 Cup Cocoa Powder
  • 3/4 Cup Maple Syrup
  • 1 teaspoon Coconut Oil (MCT)
  • 1 teaspoon Vanilla Essence
  • Pinch of Himalayan Salt
  • 3-4 Sanitised Jars for storage
    Place them in the oven (minus the lids) 
  • Funnel (for easy pouring) 


  1. In a large stainless steel bowl, soak your hazelnuts with filtered water (you will be using this water to blend your hazelnuts with – so add just enough to fully cover). Leave overnight in the fridge. I didn’t remove the skin, but you might get a smoother spread if you did. The skin does contain most of the antioxidants though. 

  2. Bring a pot of water to the boil – this will act as the base for your double boiler, so ensure your stainless steel bowl fits over it.

  3. Prepare your sanitised jars on the benchtop with a funnel for easy pouring.

  4. Blitz your hazelnuts and soaking water in a food processor until as smooth as possible. At this point you may decide if you need a little more water to get a smooth consistency.

  5. Meanwhile add Coconut Cream, Cocoa Powder, Maple Syrup and Vanilla Essence to the stainless steel bowl and mix well.

  6. Once your hazelnut is smooth and ready to go, place your stainless steel bowl – along with mixed ingredients – on the pot of water and stir until it has just melted.

  7. Immediately add the MCT oil, salt and Hazelnut paste – combine well, and make sure not to overcook.

  8. Pour into sanitised jars, lid on top and let it cool down before storing in fridge. It’ll solidify nicely, but will remain completely spreadable.

In fridge. We’ve had our first batch in the fridge for over 3 weeks now without issue.