Petite & Minimal

Hazelnut Cocoa Spread

February 19th, 2018 | 1 minute to read

I’ve always loved Nutella since I was young. Who wouldn’t? However, when I decided to become vegan 8 years ago, I haven’t eaten it ever since. The only vegan alternative I’ve found in the supermarket so far is called Hazelnut Cream, and the main ingredients are sugar and fat. I ate it a few times, but was not very satisfactory with the nutrient profile.

I finally decided to come up with something on my own when one day I crave for this so badly. The result was surprisingly good! I used all the whole and natural food, including dates as the sweeteners, coconut oil as the fat, so it’s certainly a healthy and “no-guilt” option when it comes to spread. I store this in the fridge, it does become a little hard and less “creamy” or “spreadable” once you take it out from the fridge, but it softens after a while. So perhaps take them out ahead. Of course, perhaps you can add more water too, but I myself prefer the “concentrated version”.

Hazelnut Cocoat Spread

Makes 400ml (approximately)

Kitchen Gadgets: Food Processor


  • 1 ½ cups (375 ml) hazelnuts
  • ¼ cup (60 ml) coconut oil
  • 10 fresh dates
  • 2 tbsp cocoa powder
  • ¼ cup (60ml) water or more if desired


  1. Preheat the oven at 150 C° (302 F°).
  2. Spread hazelnuts in a single layer and bake for 15 minutes. After that you can choose to remove the skin, or keep as they are. I like to keep everything. Let it cool down.
  3. Add hazelnut to food processor and blend until they are small crumbles.
  4. Add coconut oil, dates (if you use dried ones, soak them in the water to soften them), cocoa powder and water.
  5. Blend again until it comes to the consistency you like. I like thicker spread so I didn’t add more water. If you want a thinner one feel free to add 2 to 4 tbsp water gradually.

Hazelnut Cocoat Spread