Choc Hazelnut Spread

Luciously creamy indulgent chocolate hazelnut spread! 

🍫🌰Choc Hazelnut Spread🌰🍫 Think drizzled on pancakes, as a crepe filling, drizzled over a cake, over fruit skewers, sandwiched between cookies (yup that recipes coming!!), stuffed into medjool dates, or simply spread on some crusty sourdough bread! Yum!! 😍

(You can see in the image above how molten and lusciously creamy it is straight after being made!)

It is SO easy to make your own Choc Hazelnut Spread or ‘Nutella’ in the Thermomix! .

Using natural healthier ingredients and making it from scratch there is a lot to love about a spoonful of this decadent creamy goodness! .

Have you ever read the ingredients list on a bought Nutella or choc hazel spread? Next time you go to the shops, make sure you do so! 🙃

Now look at the image below of how the ‘Nutella’ sets after being in the fridge overnight! It sets up so nicely and is the perfect spreadable consistency after sitting out of the fridge for just 5 minutes!

I made this ‘Nutella’ a few years ago and now use it on my sister in laws Paleo Nutella Cake on my website, so give it a go if you haven’t already! 

Gabrielle xx


Choc Hazelnut Spread

Luciously creamy indulgent chocolate hazelnut spread! 

  • Author: Gabrielle
  • Prep Time: 2 Minutes
  • Cook Time: 6 Minutes
  • Total Time: 8 minutes


60g Roasted Hazelnuts

75g Coconut Palm Sugar

100g Organic 70% Dark Chocolate (Use Dairy Free for complete Paleo)

100g Almond Milk

70g Butter or Coconut Oil

30g Raw Cacao Powder

1 tsp Vanilla Essence


  1. Place the sugar into the mixing bowl and mill 10 Sec/Speed 9.
  2. Add the hazelnuts and mill 8 Sec/Speed 9.
  3. Add the dark chocolate and mill 10 Sec/speed 9.
  4. Add all the remaining ingredients and cook 6 Mins/60°/Speed 3.
  5. Place into jars and store in the fridge or set aside in a large bowl for use in the cake.


Make sure you make the delicious Paleo Nutella Cake with this delicious spread! 

Broccoli & Golden Beetroot Salad w. Green Goddess Dressing

Golden Beetroot & Broccoli Salad At the recent Thermomix Spectacular on the Sunshine Coast, I teamed up with my beautiful friend from over at Desperate Healthwives. We had a gorgeous simple Raw/Paleo, Nut Butter/Nut Milk stand. Along with that gorgeous Raw Macadamia Salted Caramel that I know many of you wanted to lick the plate off, we did this gorgeous fresh salad! It’s a bit of a take on the classic Thermomix Beetroot Salad. We’ve jazzed it up with gorgeous Golden Beetroots that are in season at the moment mixed with fresh spray free broccoli and of course this to die for Green Goddess Dressing! The original credit for the dressing goes to Oh She Glows. If you google green goddess dressing you can read about the history of this awesome dressing too! I’ve converted it to a recipe for the Thermomix and we have added in some fresh Coriander along with the other herbs! I use honey for a touch of sweetener, obviously if you’re vegan you can substitute with some maple syrup. It is 100% lick the bowl material!! Drizzled over this salad it’s a perfect match made in heaven! I know it sort of looks a bit like green slop on a plate, but when you taste it, you completely forget that you are eating green sludge!….Saying that, just look how vibrant green it is! Really you can’t get more ‘real’ food than that! The avocado makes it oh so creamy & smooth, yet it’s still so light….and you almost want to drink it! Enjoy!

Golden Beetroot & Broccoli Salad w Green Goddess Dressing
Serves 4
This gorgeous salad is oh so refreshing and nourishing!
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Prep Time
5 min
Total Time
10 min
Prep Time
5 min
Total Time
10 min
  1. 200g Broccoli, roughly chopped
  2. 1 Medium Golden (yellow) Beetroot, peeled & quartered
  3. 1 Red Apple, cored & quartered
  4. 1/4 Red Onion
  5. 2-3 sprigs fresh Coriander, leaves only
  6. 2 Tbsp Olive Oil
  7. 1 Tbsp Lemon Juice or Apple Cider Vinegar
  8. 1/2 tsp Celtic Sea Salt
  1. 1 Garlic Clove, peeled
  2. 150g Avocado (Approx 2 Med), peeled
  3. 3 Spring Onions (green part only)
  4. 1/2 Bunch Coriander leaves
  5. 1/2 Bunch Basil leaves
  6. 1/2 Bunch Italian Parsley leaves
  7. 60ml Extra Virgin Olive Oil
  8. 2 Tbsp Lemon Juice
  9. 1 Tbsp Apple Cider Vinegar
  10. 80ml Water
  11. 1 tsp Honey (or Maple Syrup if vegan)
  12. 1 tsp Celtic Sea Salt
  13. pinch Cayenne Pepper
  1. Place all ingredients into mixing bowl and chop 3-5 Sec/Speed 4. Scrape down the sides of the bowl and chop a further 1-2 Sec/Speed 4, or until desired consistency is achieved. Be careful not to over process or it will turn into a dip - delightful as that may be!!
  2. Serve straight away with the dressing or cover and place in the fridge until serving.
  1. Place the garlic into the mixing bowl and chop 3 Sec/Speed 7. Scrape down the sides of the bowl.
  2. Add the remaining ingredients and process 10-15 Sec/Speed 7. If some of the dressing is left unprocessed on the sides of the bowl just scrape down the sides and process a further 3 Sec/Speed 7.
  3. Drizzle over the salad and serve extra on the side! You will be licking the plate!!
  4. Store in an airtight container in the fridge. Will keep for about 5 days.
  1. You can add more water, vinegar, or lemon depending on how runny you would like it and your personal tastebuds.
Kitch'n Thyme