Hazelnut Chocolate Spread

Hazelnut Chocolate Spread

Makes 500ml (500g)


300g raw hazelnuts

180g Perfect Sweet™ xylitol, ground

50g cacao powder or good quality cocoa

¼ tsp salt

40ml coconut oil, melted



Preheat oven to 180°C. 

Spread the hazelnuts evenly over a baking tray and roast for 10 minutes, shaking the tray after 5 minutes so they roast evenly, until lightly browned.

Place toasted hazelnuts on a clean tea towel or cloth. Rub in the towel to remove as much of the skins as possible. Transfer the hazelnuts to a food processor and process until finely ground.

Add the xylitol, cacao (or cocoa) , salt and coconut oil and process until smooth and creamy. Spoon into a clean airtight container or jar. Keep refrigerated.



Not all the hazelnut skin will come away when you roll them in a tea towel. This method is just to remove the excess loose skin.