Dark chocolate hazelnut spread

By the GetYourMacros team · 31 August 2026

A lighter, cocoa-forward hazelnut spread made with plant-based milk.

• Time 20 min
• Course Snack
• Diet Vegan
• Cuisine Italian
• Allergens tree nuts

Ingredients (1 serving)

• 30 g Hazelnuts
• 15 g Unsweetened cocoa powder
• 40 ml Almond drink
• Erythritol sweetener to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Toast the hazelnuts in a pan for 5 minutes, then rub them with a cloth to remove the skins.
2. Place the hazelnuts in a blender and process until they form a thick, oily paste.
3. In a small saucepan, lightly warm the almond drink over low heat.
4. Whisk the cocoa powder and erythritol into the warm almond drink until dissolved.
5. Pour the chocolate liquid into the blender with the hazelnut paste.
6. Blend everything together until the mixture is uniform and creamy.
7. Pour into a bowl and let it set in the fridge for 30 minutes to thicken.

Tips

• For a smoother texture, sift the cocoa powder before adding it to the liquid.
• Keep this spread in the refrigerator and consume within 4-5 days.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Apricot milk flan236 kcal · P 25 g · C 36 g · F 6 gFrozen crunchy grapes236 kcal · P 11 g · C 34 g · F 6 gGreek yogurt and paprika dip237 kcal · P 22 g · C 25 g · F 6 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.