Recipe for 100% healthy hazelnut spread


A creamy spread with a good taste of hazelnuts and chocolate, to enjoy on bread or with a spoon!

You and the spread, how does it go?

At breakfast or snack time, it’s hard to resist this deliciously chocolatey smooth texture. Yes but, what about our healthy diet in all this? And much more question of guilt, the spread is available here in a healthy version without palm oil or refined sugar but with a nutty flavor richer than ever.

A real condensed delicacy without additives or preservatives, to be enjoyed on toast at the slightest hollow!

The spread on the health side

More than 50 years of history for the famous spread that has capsized the heart of the world and yet, its artificial flavors and sugar concentration well above its proportion of hazelnuts have long raised questions within the health sector.

The widespread shift towards a healthier diet has inevitably given rise to new chocolate alternatives that are just as greedy without the bad fats present in quantity in the original products. We are talking about a naturally sweet recipe, rich in B vitamins, full of good natural ingredients!

A homemade spread to enjoy daily for real moments of pleasure, and in which the hazelnut finally takes its place.

The great return of the hazelnut

On the program here, 240 g of whole hazelnuts is a very large dominance over all other ingredients! Rich in vitamin E, they actively participate in the fight against cholesterol while their sweet flavor naturally sugars the spread.

Toast slightly before mixing to release all their aromas!

How do I consume my healthy spread?

On pancakes or pancakes still hot, a fluffy brioche, fresh bread, some fruit, or directly from the pot for the little gourmands in a hurry!

This spread will fit just as well into a multitude of recipes, from ice cream to cupcakes to madeleines and others! We will finally mix a few spoonfuls in a little hot or cold water for a delicious chocolate drink!

What material for my recipe?

For this express recipe, no need for a lot of material but simply a powerful enough blender with sharp blades to get the desired smooth and creamy texture. Otherwise, we can try to correct the lumpy texture by adding a little neutral vegetable oil to the preparation.

The recipe

Preparation: 10 minutes.

Without cooking.


Kcal: 200 | Sugar: 3 g | Fats: 19 g | Of which saturated fats: 2 g | Sodium: 120 mg | Protein: 4 g | Fiber: 3 g | Carbohydrates: 7 g | Calcium: 2% DV | Potassium: 6% DV


For 2 jars:

  • 240 g raw hazelnuts
  • 20 ml vanilla extract
  • 25 g cocoa powder
  • 70 ml maple syrup or xylitol (birch sugar) or unrefined sugar
  • 10 ml of vegetable oil of your choice
  • 120 ml of animal or vegetable milk
  • 1 pinch of salt


  1. Bake the hazelnuts in the oven for 6 to 8 minutes at 210 °C (thermostat 7).
  2. Place the toasted hazelnuts on a towel and rub them against the other to remove the skin (it does not matter if there is a little left).
  3. In the bowl of a blender, place the hazelnuts and mix until you get a creamy butter.
  4. Add all the other ingredients and mix until the texture is smooth (allow about 2 minutes).
  5. Pour everything into jars and close tightly.


This spread can be stored for about 1 week at room temperature and up to 3 months in the refrigerator.

The amount of hazelnuts is measured once they are roasted and stripped of their skin.

Regarding vegetable oil, you can opt for avocado oil with a neutral flavor or delicately scented coconut oil. In the latter case, we will avoid placing our jars in the refrigerator, coconut oil tends to solidify. For an even smoother texture, it is possible to slightly increase the doses indicated in the recipe.

To save time, it is possible to get hazelnuts already roasted. These are however more expensive than raw hazelnuts and the grilling stage is part of the charm of the preparation!

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