Ombar Hazelnut Spread

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Ombar Nutella Spread Still v1580726667
  • recipes_preptime 5 Minutes
    Prep Time
  • recipes_cooktime 15 Minutes
    Cook Time
  • recipes_serves 4

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  • 2 cups hazelnuts
  • Coconut sugar to taste
  • 70g Ombar Coco Mylk, melted
  • 1 tbsp coconut oil
  • 50ml plant-based milk of choice - we recommend coconut!
  • 1 tsp vanilla
  • Big pinch salt


  • 1.

    Preheat oven to 190°C. Spread the hazelnuts on a baking sheet and roast for 12 to 15 minutes, until fragrant.

  • 2.

    Carefully put the hot hazelnuts in a mason jar with the lid on and shake. The papery skins will fall right off. Remove the skinless nuts and put them in a food processor or a high-powered blender, then re-shake the jar until the rest of the skins come off the remaining nuts.

  • 3.

    Blend the hazelnuts until they turn into a smooth hazelnut butter - this should take about 5 minutes.

  • 4.

    Add the melted chocolate, coconut oil, plant milk, vanilla, salt and sugar to taste. Blend for another minute until all the ingredients are combined and appear smooth.

  • 5.

    Transfer to a large mason jar. Store in the refrigerator for several weeks.