‘Not’ella Chocolate Spread

I love chocolate spread and after discovering it has less sugar than jam, I thought I’d see if we could make a healthier version than the shop bought variety. Oh my, I have found a delicious recipe that is far healthier and in mine and my test subjects opinion is much tastier. It’s so easy to make using just 4 ingredients and stores in the fridge for a good couple of months…if you can make it last that long!

Makes 320ml


  • 230g Whole blanched hazelnuts
  • 100g Coconut sugar (or dextrose)
  • 45g Raw cacao powder (or unsweetened dark cocoa powder)
  • 1/2-1 tbsp Coconut oil
  • Pinch of salt (brings out the chocolate flavour)


  1. Preheat the oven to 180c. Spread the hazelnuts onto a baking tray and bake for 8-10 minutes or until nicely toasted. Be careful not to burn them otherwise you’ll get a bitter taste in the spread.
  2. Remove from the oven and allow to cool slightly before adding them to a food processor. Blitz until they begin to release their oils and turn to a nut butter, nice and smooth (this may take a few minutes).
  3. Once the nut butter is as smooth as you can get it, add the sugar, cacao powder and salt. Blitz again until evenly mixed.
  4. Finally add the coconut oil and blend again until smooth.
  5. Transfer to an airtight container and store in the fridge. Remove from the fridge a few minutes before using.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: