Hazelnut & Cacao Spread

It’s been a long time since I haven’t bought Nutella. As I have some self-control issues it’s better for me not to have this kind of temptations near me. 


I have to choose between eating a whole Nutella jar and not eating at all.

It seems like the second choice is the healthiest.

However, I think I found an in-between option: making my own Hazelnut & Cacao Spread. Much healthier, less addictive and still delicious!

I can’t say that this spread tastes like Nutella (and you should never offer it as “Nutella”). It has a more “mature flavor”… Yeap, this definition is another invention of mine that means: flavor better appreciated as one grows older (for example, dark chocolate).

Try it with your favorite baked goods in breakfast… I’m pretty sure you will love it! 


Hazelnut & Cacao Spread: about one cup and a half

Version adapted from Silk and Spice

  • 1 cup hazelnuts
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons unsweetened cacao powder (I used Dutch processed)
  • 3 tablespoons agave syrup (or maple syrup)
  • 1/2 cup low fat milk (use almond milk for vegan version)
  • 1 tablespoon nut oil (I used walnut oil)
  • a dash of salt


  • Preheat oven at 200ºC.
  • Put the hazelnuts in a baking tray and roast them in the oven for about 10 minutes or until you feel the nut smell coming out from the oven.
  • Remove skins from the hazelnuts with your hands or rubbing them with a paper towel. They don’t have to end up perfectly peeled.


  • Blend hazelnuts in a food processor until a paste is formed.


  • Add the rest of ingredients and blend until it looks even.


Serving: 1 tablespoon

Calories: 46

Total Fat (g): 3.6

Carbohydrates (g): 3.4

Protein (g): 1.0


2 thoughts on “Hazelnut & Cacao Spread

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