Hazelnut Chocolate Spread

Serves: 1 Jar Cooking Time: 30 minutes


  • 3tbsp (22g) Total Sweet Xylitol, powdered
  • 200g Hazelnuts
  • 2tbsp Coconut Oil
  • 3/4tbsp Unsweetened Cocoa Powder
  • 1/2tsp Vanilla Extract
  • 1tsp Cornstarch


  1. Preheat the oven to 180'C and roast the hazelnuts for around 10 minutes or until the skin starts to peel off. 
  2. Let them cool and then rub them with your hands or a cloth to remove the skins. 
  3. Add the Total Sweet into a blender with the cornstarch and blitz until you have a powdery (icing sugar) consistency. 
  4. Add the cooled hazelnuts, coconut oil, cocoa powder and vanilla extract to the powdered Total Sweet and blend for around 2 minutes. 
  5. After 2 minutes your spread will be firm. Scrape down the sides and continue to blend until your mixture is smooth and thick. 
  6. Add to a sterilised, air-tight jar and store at room temperature.

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