It is such a wonderful bright day in Florence, and I love the spring time in Tuscany! This morning, I tasted my Hazelnuts and Cocoa Spread with my favorite “fette biscottate” for breakfast, and I loved it! Sometimes it seems so hard or impossible to create a certain product at home, but sometimes to have that perfect flavor, we must do it by ourselves.  The Hazelnut and Cocoa Spread, similar to a vegan nutella,  is perfect for any moment of the day.  I used cane sugar and I ground it with my coffee grinder. You are free to add as much sugar or cocoa as you wish!
The base recipe:

  • 2 cups of hazelnuts |  circa 220 gr di nocciole
  • 1/3 cup of fine cane sugar (You can use a coffee grinder or something similar for this)/  circa 62 gr di zucchero di canna extrafino (si può macinare con il macina caffè) o quanto basta (dipende dai gusti)
  • 1/2 cup of Cocoa | 54 gr di cacao
  • 1 Tbs of Coconut butter | 15 gr Burro di cocco
  • 1 Tbs of Coconut oil| 14 ml Olio di cocco
  • 2 pinches of salt | 2 pizzichi di sale

If you would like to have a more liquid cream, you can add 1 cup of Hazelnut milk or more, but of course as the consistency changes, the taste will also be different. Se preferisci, puoi aggiungere 250 ml o più di latte di nocciole per renderlo meno denso.
Blend the nuts until they’ve turned to butter. It can take 10 min or 30 min depending on your mixer or blender. When the hazelnuts are ready add all other ingredients and blend until it’s smooth and creamy. Easy and simple!
Macina le nocciole con il tuo mixer fino ad ottenere un burro di nocciole ( dai 10 min ai 30 min … tutto dipende dal tuo mixer!). Aggiungi tutti gli altri ingredienti e aziona il mixer di nuovo (2-7 min). Una volta ottenuta la giusta consistenza, versa il tutto in un barattolo di vetro.


Love this! Planning on making it myself soon 🙂 great photos!

Thank you for the nice comment!