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Cream of hazelnuts and homemade cocoa at Koroneiki

Milk, cocoa, hazelnuts and sugar. The song resonates to all of us, but … of course that is not the order of the ingredients of the hazelnut and cocoa cream that we found on the shelves of the supermarkets. Therefore, today I bring you the healthy version, much richer and more nutritious.

Hazelnut cream and homemade cocoa



  1. Toast the almonds in a pan until golden brown and then chop them until a powder texture is left, with the help of a mincer with enough power.

  2. On the other hand we debone the dates and chop them with a little water until you get a creamy texture.

  3. Mix in a blender the crushed hazelnuts, the cocoa powder, the date candy, the extra virgin olive oil and the fresh milk, and beat for a few seconds until the mixture becomes homogeneous.

I assure you that next to a couple of toasts, it is a delicious sweet breakfast option. You can also add a spoonful to a natural yogurt. The imagination is free!

In addition, by not being subjected to temperature, Koroneiki Extra Virgin Olive Oil maintains all its properties, which makes the hazelnut cream more interesting from the nutritional point of view.

It is a healthy recipe and suitable for people with celiac disease or gluten intolerance. For people who follow a vegan eating pattern, just substitute fresh milk for vegetable drink to taste.

And since everything depends on the taste of each one, you can get more or less spreadability by adding more or less olive oil. The same with the intensity of cocoa. If you like less strong, I recommend that you add less cocoa powder.

Do you like sweet? Here you have a perfect and healthy idea.

Victoria Fagúndez, Dietitian – Nutritionist

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