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  • Writer's pictureTosca


Super chocolatey and nutty but not as sweet as the store bought spreads. And: no refined sugar and no palm oil. The consistency is still somewhat liquid directly after production. But once the Maple-Tella has been in the refrigerator for a few hours, it is nice and creamy with a slightly crunchy texture and is wonderfully easy to spread. By the way, our Maple-Tella is not only good on bread and toast, but also goes well with pancakes or waffles.


  • 180g hazelnuts

  • 2 tsp melted coconut oil

  • 200ml plant based milk

  • 110g happy maple Goût Délicat or Riche

  • 75g cacao powder

How to

  1. Roast the hazelnuts in the oven at 200°C for about 5 minutes. Remove the skin by rubbing them into a kitchen towel.

  2. Blend the hazelnuts until it turns into powder. Add the coconut oil and blend again until it becomes a smooth, homogeneous paste.

  3. Add all the other ingredients and blend until you have a spreadable texture.

  4. Pour the spread into an airtight jar and set aside in the fridge.

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