This hazelnut spread is easily one of the best tasting treats I've had in a while. You're gonna want to put it on EVERYTHING. Except for maybe chicken.

Although Nutella and even "healthier" versions are delicious, it's nice to be able to control the ingredients in a hazelnut spread. Nutella contains milk, and all the available spreads contain palm oil. 

I'd prefer to avoid both of those ingredients, so I like that this recipe uses no milk, MCT oil/coconut oil, and coconut sugar. 

I used this recipe as a starting point, by Texan Erin, but it wasn't quite the consistency or taste I was hoping for, so I added a few more things. 

This makes a very small jar. Feel free to double or triple!


  • 115 grams hazelnuts (probably about 2/3 cup, but grab a scale! This one has been great)
  • 1-2 T cocoa powder (depending how chocolately you want it)
  • 1/8 c. coconut sugar
  • 2 T MCT oil (can try melted coconut oil)
  • 1/8 of an eating evolved dark chocolate bar
  • tiny pinch of salt


Preheat oven to 350. Roast nuts for 15 minutes, stirring and checking every 5 minutes. They should be fragrant (your kitchen will smell like heaven), light brown, with the skins easily coming off. Transfer nuts to a clean kitchen towel. Once they have cooled for a few minutes, use the towel to rub off most of the skins. 

Add all ingredients (careful to leave the skins behind on the towel) to a food processor, and mix. Your final product won't be quite as smooth as Nutella or other store brands, but it will be just as delicious!

Katie Buchanan