Cacao & Vanilla Bean Toasted Hazelnut Spread

by Kiran on November 3, 2015 · 10 comments

in Chocolate, Desserts, Nut Butter

Hazelnuts are the favorite in our household. Just a crunch transports me back to my favorite childhood spread, the infamous Nut…., you know what.

But it was always so intensely sweetened. And the list of ingredients can be daunting to consume by the spoon. Daily.

Cacao & Vanilla Bean Toasted Hazelnut Spread | @KiranTarun
The only natural thing to do here is to make it myself. And yes, I’ve been churning out homemade nut butters for a long time now. There’s no turning back when the whole quality is determined by me.

Controlling the sweetness, omitting artificial ingredients and the best part? I can lick the bowl clean afterwards, with less shame of course 😉

Cacao & Vanilla Bean Toasted Hazelnut Spread | @KiranTarun
This past weekend, Halloween was somber in our household. So, the only natural thing to do is to make “spidey” web using drippy nut butters, fail at it and pretend that we were part of the Halloween festivities.


Whatever excuse you need to make homemade hazelnut spread or any nut butters for that matter, just do it. And thank me later.

Cacao & Vanilla Bean Toasted Hazelnut Spread | @KiranTarun

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Makes 2 jam jars worth of hazelnut spread


  • 3 cups of raw hazelnuts, unsalted, toasted & skinned
  • 4 tbsp coconut oil, melted
  • 4 tbsp powdered sugar
  • 1/2 tsp sea salt
  • 1 whole vanilla bean or 1 tsp of vanilla extract
  • 1/4 cup raw cacao powder (entire recipe) OR 1/8 cup for half of this recipe


  1. Using a high-capacity food processor, cream toasted and skinned warm hazelnuts with melted coconut oil for 10 minutes. Occasionally, stop in between to scrape the sides with a spatula.
  2. Once hazelnut is completely drippy, add powdered sugar, sea salt, vanilla and pulse to combine.
  3. Add cacao powder if you want to make a chocolaty version.
  4. Store in sealed jars, either in a cool cabinet of refrigerator.
  5. Best consumed within 2 weeks. Stays longer in the fridge.


Cacao & Vanilla Bean Toasted Hazelnut Spread | @KiranTarun
Hope you had a very fun Halloween. I’ll admit, there’s nothing more fun than a jar in one hand, a spoon in the other.

Have you made nut butters before? What are your favorite ingredients?


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Comments on this entry are closed.

1 Angie@Angie's Recipes November 3, 2015 at 11:46 AM

Awesome! I haven’t made any nut butter in a while. It’s time to start a batch.
Angie@Angie’s Recipes recently posted..Baked Persimmons with Sunflower Seed Spelt Streusel

2 Kiran November 10, 2015 at 1:23 PM

Oh yes, you need too 🙂

3 Rosa November 3, 2015 at 11:52 AM

Mmmhhh, what a luscious hazelnut spread!



4 Kiran November 10, 2015 at 1:23 PM

Thanks Rosa! It definitely is tempting 😀

5 dixya | food, pleasure, and health November 4, 2015 at 11:19 AM

i have not made nut butter before, i dont have a high speed blender 🙁
dixya | food, pleasure, and health recently posted..Soybean Salad {Bhatmas Sadeko}

6 Kiran November 10, 2015 at 1:25 PM

Dixya — oh, if you have the patience and time, you can still use a 6 cup and above food processor. try it and let me know. perhaps start with a smaller batch.

7 Laura (Tutti Dolci) November 5, 2015 at 4:20 PM

I have a feeling your homemade spread puts Nutella to shame! 😉 I’d love this on homemade bread!
Laura (Tutti Dolci) recently posted..peanut butter toffee chocolate cookies

8 Kiran November 10, 2015 at 1:25 PM

Haha, thanks Laura! You are way too kind 😉

9 Sophie November 14, 2015 at 4:56 AM

This vanilla hazelnut spread has every ingredient in them that I like! 🙂 beautifully presented too!

Yummmm, Kiran! 🙂
Sophie recently posted..Vegan No-bake clementine cheesecake!

10 MyKabulKitchen November 22, 2015 at 2:50 PM

This looks heavenly!! Yes I too struggled with the infamous “Nutella” so yummy but not such great ingredients, and I feel so guilty after I (more then once) finished up half a bottle by myself! This seems like a more “adult” and healthier version, I will enjoy much more 🙂
MyKabulKitchen recently posted..From Kabul to Paris: Rose Petal Yogurt Opera Cake

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