Nocciolata vegan


  • 300 g of toasted hazelnuts

  • 40 g of bitter cocoa

  • 80 g of coconut sugar


  1. Put the hazelnuts in a blender and start chopping. The time will depend on the power of your mixer. When they have reached a smooth consistency (like that of nut butter in general), stop the mixer.

  2. Add the cocoa to the hazelnut cream and continue to run the mixer.

  3. After a few minutes, add the coconut sugar and turn the mixer on again.

  4. Transfer the hazelnut into a glass jar and let it cool.


  • You can keep the cream in the fridge for 3/4 days.

  • If you have a weak mixer, you can add a few tablespoons of seed oil.

  • If you prefer another type of sugar, I suggest you chop it first, in order to obtain the most homogeneous consistency possible.

Vittoria Tomassini