Paleonutter’s Hazelnut Chocolate Spread

Paleonutter's Hazelnut Chocolate Spread
A super easy and quick rich and smooth, spreadable straight from the fridge hazelnut spread.
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  1. 200g Hazelnuts or Almonds
  2. 60g Macadamia Nuts
  3. 80g Coconut Cream
  4. 60g Macadamia Oil
  5. 2-3 Tablespoons Of Pure Honey
  6. 2-3 Tablespoons Cacao Powder
  7. Pinch Of Sea Salt
  1. In a blender or Thermomix, blend the hazelnuts and macadamia nuts on a steady speed. (I used speed 4.5 - 6.5 on my Thermie) blend until you begin to get a nut butter. Roughly 6 - 10 mins. This is when the oils start to separate from the nut and the nuts begin to form a smooth paste. See picture.
  2. Next, simply add all of the other ingredients in and mix on high until smooth and creamy. Apron 1 min.
How To Store
  1. Pour into sterilised jars, pop the date on the jars and store in the fridge up to 8 days.
  2. This amount made two medium jars. If you know you won't use all of this within a week, freeze (remember to keep the lid off until it is frozen), or make half the amount.
  1. TIP: This spread is not grainy, it is smooth and delectable which is great for paleo pancakes, paleo breads, paleo toast or pop them on some paleo bagels. My favourite bagel recipe is from Grass Fed Girl and the link is below.
  2. TIP: For delicious chocolate sauce for paleo ice cream. Pop some Paleonutter hazelnut Spread into a small bowl and add some melted coconut oil. Mix and pour. For the best paleo, sugar free and dairy free ice-cream - See below.
  3. The smoother you get your nut butter, the smoother the final spread will be.
Grass Fed Girl Paleo Bagels

Paleo Ice-cream Recipe

6 thoughts on “Paleonutter’s Hazelnut Chocolate Spread

  1. masennus Reply

    You’re so awesome! I do not believe I’ve read through a
    single thing like that before. So good to find another person with some original thoughts on this topic.

    Seriously.. thank you for starting this up. This website
    is something that’s needed on the web, someone with
    a bit of originality!

    1. Admin Reply


  2. Jenny Reply

    I’d love to try this spread but I need to swap the hazelnuts for something else. Do you think brazils would work?

    1. Admin Reply

      Can’t see why not. Macadamias would probably be better as they have a similar consistency to hazelnuts….? Please let us know if you try it and post it on the Facebook page!

      1. Jenny Reply

        Well I did make it, kind of, as it was a mish mash between your recipe and someone else’s! I love it, my family sadly don’t (not surprised though as they all have sweet tooths). When I track down how I made it (mislaid the other recipe – doh) I’ll let you know.
        I ended up using cashews as I discovered I had lots of them in the pantry. The only downside to mine is that it has a film of oil on the top of it and I only used 40grams of macadamia oil from memory. It just means I have to be careful not to drip it when I spoon it out of the jar.

    2. Admin Reply

      Hey Jenny, oh that great, just give it a stir before spreading it, yum all those good fats! I just wanted to let you know that I made this recipe today using almond meal and brazil nuts and it worked like a treat and I actually prefer the taste. x

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