Homemade hazelnut cocoa spread

By the GetYourMacros team · 31 August 2026

A rich and velvety vegan cocoa spread made with toasted hazelnuts and no added sugar.

• Time 15 min
• Course Snack
• Diet Vegan
• Cuisine Italian
• Allergens tree nuts, soy

Ingredients (1 serving)

• 40 g Hazelnuts
• 10 g Unsweetened cocoa powder
• Erythritol sweetener to taste
• Vanilla extract to taste
• 55 ml Soy drink

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. Preheat the oven to 180°C and toast the hazelnuts for about 8-10 minutes until golden.
2. Rub the warm hazelnuts in a clean kitchen towel to remove the skins.
3. Place the hazelnuts in a powerful blender or Thermomix and blend until they turn into a smooth butter.
4. Add the cocoa powder, erythritol, and vanilla extract to the hazelnut butter.
5. Pour in the soy drink gradually while continuing to blend until you reach a silky consistency.
6. Transfer the spread to a small jar and let it rest at room temperature to firm up.

Tips

• Store the spread in the fridge for up to 5 days; if it hardens too much, let it sit out for 10 minutes before serving.
• For an even smoother texture, grind the erythritol into a fine powder before adding it to the nuts.

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

Churro flavored cheesecake308 kcal · P 15 g · C 33 g · F 17 gCaprese salad309 kcal · P 14 g · C 7 g · F 26 gOat, banana and peanut cookies306 kcal · P 11 g · C 25 g · F 18 g

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