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Cacao & Vanilla Bean Toasted Hazelnut Spread

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 http://kirantarun.com/food
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?