Who would’ve imagined that my husband would be able to have chocolate spread? All thanks to my dear friend Rhea from @munchright  who came up with a wonderful recipe. I really got inspired by her recipe and decided to make my version of it by changing few ingredients.

So, here is the recipe.


Hazelnuts- 250 g (skin removed)

Organic coconut blossom nectar- 5 Tbsp

Homemade almond milk- 1 cup

100% cocoa powder- 2 Tbsp

Vanilla extract- 1 1/2 Tsp

Hazelnut oil- 1 Tbsp

pinch of salt



Roast the hazelnuts in a pan/skillet. Transfer the nuts to a food processor and blend in high speed. Add all the other ingredients and blend again until becomes smooth. Don’t add almond milk all at once. Add little by little.

If you prefer it chunky, keep it as it is and transfer them to an airtight container. If you like it smooth, strain the mixture before transferring into the container.

Let the mixture cool down before you keep them in the refrigerator.

My husband had it with his favorite protein bread topped with fresh strawberries




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