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  • 3 cups raw unsalted hazelnuts

  • 1 tsp pure vanilla extract

  • 1/2 tsp sea salt

  • 2/3 cup dark chocolate (vegan)

  • 1/2 cup coconut sugar


Preheat oven to 170 degrees Celsius and add hazelnuts to a baking sheet in a single layer. Roast for 12-15 minutes.

Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins.

Leaving excess skin behind, add hazelnuts to a food processor and blend on low until a butter is formed – about 8-10 minutes – scraping down sides as you go.

In the meantime, heat the chocolate over a double boiler and stir continuously. Once melted set aside.

Once the hazelnut butter is creamy and smooth, add the vanilla, sugar and salt and blend well. Then add melted chocolate a little at a time and blend again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.

Store in a clean jar and store at room temperature for everyday use for 2 weeks.

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