Hazelnut Spread

Hazelnut Spread A Lighter Beet
Hazelnut Spread (c) 2017 Martin Caro A Lighter Beet
Prep Time: 15 minutes      Cook Time: 15 minutes
Yields: ≈ 2 Cups

This healthy hazelnut spread is simple to make and a perfect homemade touch to top pancakes, toast, desserts and much more! The possibilities are endless. You can store the spread in a closed container in the fridge and it tends to have a shelf life of about 2 week (if it even lasts that long.)


1 ½ cups – Roasted Hazelnuts

3 Tbsp – Cocoa Powder

1/4 cup – Almond Milk

3 Tbsp – Agave

1 tsp – Pure Vanilla Extract

½ tsp – Sea Salt


Step 1 – Preheat oven to 350°F. Place hazelnuts on a baking sheet and roast for about 8 minutes to loosen the skin. Remove hazelnuts from the oven and allow them to slightly cool. In-between two large kitchen towels, roll the hazelnuts around  to remove most of the skin.

Step 2 – Add the hazelnuts to a food processor and blend on the lowest setting until a nut butter is formed. This can take a few minutes and be sure to scrap down the sides if needed to allow a more even blend.

Step 3 – Once the nut butter is a smooth texture add the almond milk, cocoa powder, pure vanilla extract, agave, and sea salt. Blend until everything is well mixed and scrap the sides down if needed. Transfer the contents into a container of choice.


When removing the skin from the hazelnuts it’s important to keep in mind that you do not need to remove all of the skin completely. This merely helps create a more creamy hazelnut spread. If you are not a fan of Agave you are free to replace that with honey or maple syrup and can add more or less sweetener to taste. I would advise adding less in the beginning if you are not a fan of anything too sweet because, of course, you can add in recipes but you can’t take away once it’s mixed.


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