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Hazelnut Spread & Milk

Prep Time:

10 Minutes

Cook Time:



1 cup



About the Recipe

You can make two delicious recipes from just one cup of hazelnut, using an effortless zero waste approach!


Hazelnut milk:

  • 1 cup hazelnuts, soaked overnight and drained

  • 4 cups water

  • Sweetener of choice (optional, e.g., honey, maple syrup, dates) 

Dark chocolate hazelnut spread:

  • Leftover hazelnut pulp from making hazelnut milk

  • 4 ounces (about 115 grams) dark chocolate, chopped

  • 1/2 cup powdered sugar (adjust based on preference)

  • 1/2 cup hazelnut oil or coconut oil, melted

  • 1 teaspoon vanilla extract

  • A pinch of salt


  • Blend the soaked and drained hazelnuts with water until smooth.

  • Strain the mixture through a nut milk bag or fine mesh strainer into a bowl, squeezing out as much liquid as possible. This is your hazelnut milk.

  • Sweeten the milk to taste if desired. Store the milk in the fridge for up to 5 days. Shake well before using, as it may separate over time.

Dark Chocolate Hazelnut Spread


  • Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second bursts, stirring until smooth. Set aside to cool slightly.

  • In a food processor, combine the hazelnut pulp, melted dark chocolate, cocoa powder, powdered sugar, hazelnut or coconut oil, vanilla extract, and salt.

  • Blend until the mixture becomes smooth and creamy. Pause to scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.

  • Taste the spread and adjust the sweetness according to your preference. If the spread is too thick, you can add a little more hazelnut or coconut oil to achieve your desired consistency.

  • Transfer your homemade dark chocolate hazelnut spread to an airtight container and store it in the fridge. It should keep well for up to a week.

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