Yield: Makes 250ml



  • 2/3 cup hazelnuts (or any other nut), roasted, skins removed
  • 1 tsp good-quality instant coffee powder
  • ¼ teaspoon sea salt
  • ¼ cup cocoa powder
  • ½ cup coconut oil (regular or odourless – depending on the flavour you like)
  • ½ cup honey (or maple syrup – if it’s pay-day)
  • ½ tsp vanilla extract or essence



  1. Soak the hazelnuts in water overnight, then drain and rinse well.
  2. In your DEFY blender, blitz the hazelnuts to form a paste then add the rest of the ingredients and blend until smooth, scraping down the sides regularly to make sure everything is incorporated.
  3. If the spread is too thick, add 1 tbsp hot water and blitz.
  4. Pour the mixture in a jar and store in the refrigerator for two weeks. Serve on toast or with a spoon!

TheKateTin says, “the best part about this recipe, is that you can tailor it to make whatever you like – use odourless coconut oil to make it more chocolatey, add more coffee if you like, swop out the nuts for almonds, macadamias, brazil nuts and switch up the honey by using maple syrup or agave”.

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