Skill Level: Beginner
Total Time: 30 minutes


  • 12 oz. Bittersweet chocolate, chips or pieces
  • 2 cups Hazelnuts, raw
  • 1 ½ T. Hazelnut oil
  • ½ tsp. Pure vanilla extract
  • 1 T. Honey, local (optional)
  • 2 T. Cacao powder
  • 1/8 tsp. Himalayan salt


  • Preheat oven to 350 degrees.
  • Place hazelnuts on a baking sheet and spread out. Toast hazelnuts in oven for 12-15 minutes. If the hazelnuts have already been toasted, reheat them in the oven for 5-8 minutes so they become easier to blend.
  • While the hazelnuts are cooling, prepare a double broiler and melt the chocolate. Set aside.
  • Remove excess skin from the hazelnuts, if possible, then add to a food processor.
  • Add ½ the chocolate and remaining ingredients to the food processor and blend for 60-90 seconds.
  • Scrape down the sides and blend until smooth and creamy. Season to taste. Chill or allow it to settle for 10-15 minutes before serving if desired.
  • Enjoy this spread over sprouted grain toast and top with sliced banana.


Servings: 16-20
Serving Size: 1 ½ T.
Nutrition Information: Provides antioxidant Vitamin E, heart and brain healthy monounsaturated fat, dietary fiber, and magnesium. Gluten-free, dairy free.