Chocolate Hazelnut Spread

This recipe is a modification on one we found in the Oh She Glows Cookbook and a mix of Epicure’s Chocolate Hazelnut Spread.  The Epicure recipe uses almonds and hazelnuts and calls for icing sugar.  The Oh She Glows Cookbook uses pure maple syrup on the nuts and roasts them before grinding into a nutbutter and includes the addition of healthful ingredients like hemp seeds, chia seeds and ground cinnamon. I personally enjoy the flavour of the roasted nuts and have used Cocoa Acai booster in place of plain cocoa powder.  I find that using the maple syrup instead of the icing sugar is sweet enough but feel free to modify as needed for your personal taste!  Enjoy!


 20 minutes

Bake time

20-25 minutes


12 servings


  • 2 1/4 C raw Hazelnuts (or combine almonds and hazelnuts)
  • 2Tbsp Pure Maple Syrup
  • 2Tbsp hemp seeds
  • 2Tbsp chia seeds
  • 1tsp ground cinnamon
  • 1tsp pure vanilla extract
  • 1 -2 tsp coconut oil
  • 1/4tsp fine grain sea-salt
  • 1-2 scoops Cocoa Acai Smoothie Booster (depending on how chocolatey you like it!)


  1. Preheat oven to 300F (150C).
  2. Combine nuts and maple syrup in a large bowl and toss to coat evenly.  Spread the nut mixture in an even single layer on a sheet pan lined with bake & roll and bake for 20 -25 minutes until fragrant and golden.  Stir once halfway through the cooking time.
  3. Let the nuts cool on the baking sheet for 5-10 minutes.  If you want crunchy nut butter, keep 1/4 cup of nuts set aside, otherwise pour entire amount of roasted nuts into food processor. 
  4. Process for 5 to 10 minutes, stopping to scrape the bowl every 30-60 seconds as needed.
  5. Add the hemp seeds, chia seeds, cinnamon, cocoa acia, vanilla, 1 tsp of coconut oil and sea salt.  Process until the nut butter is smooth and thin enough to drip off a spoon.  Add more coconut oil as needed in order to get it smooth and thin enough.
  6. For crunchy nut butter, finely chop the 1/4C of nuts that were set aside and stir in.


If you don’t have Cocoa Acai Smoothie Booster, 2-3 Tbsp of cocoa powder will do the trick!

We keep ours in a glass jar on the counter for a week, or in the fridge for up to 3 weeks (although it NEVER lasts that long!!) If you keep it in the fridge, it will be hard, so spread it on a warm bit of toast or let it sit at room temperature for 10 min or so before trying to spread it cold.