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Healthy Chocolate Hazelnut Spread

In the mood for something that feels simultaneously extremely decadent AND good for you? We’ve got you covered. This chocolate hazelnut spread tastes every bit a as rich and creamy as the store-bought version, but replaces refined sugars and processed oils with coconut sugar and our Arbequina Reserve EVOO. Spread it on a croissant with banana, top your pancakes with it or even swirl a dollop into ice cream. This delicious spread is also know for being eaten directly out of the jar.


  • 2 cups of hazelnuts

  • 1 cup of coconut sugar

  • 1/2 cup of cocoa

  • 1/4 teaspoon salt

  • 1.5 tablespoons vanilla extract

  • 2 tablespoons California Olive Ranch Arbequina Reserve

  • 1/2 cup of half and half or cream of your choice


1. Preheat oven to 400F

2. On a baking tray, spread hazelnuts in a single layer and roast in oven for 6 minutes

3. Remove hazelnuts from oven and let cool slightly

4. Using a rag or paper towel to cover your hand, rub hazelnuts together to remove skins.Continue until most skin has come off

5. Place hazelnuts in a food processor or high powered blender.

6. Blend until the consistency of a smooth nut butter (about 3-4 minutes)

7. Add in coconut sugar, cocoa, salt, vanilla, California Olive Ranch Arbequina Reserve Olive Oil and blend again

8. With machine running, drizzle in your 1/2 cup of cream

9. Let blend for another 1-2 minutes until well incorporated and smooth in consistency. Enjoy

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