Chocolate paste

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OKONO chocolatepast

OKONO chocolatepast 2


  • 120g hazelnuts (roasted and shelled)
  • 1 tbsp Steviala frost
  • 2 tbsp cocoa powder
  • 2tl vanilla extract
  • Pinch of salt
  • 50g OKONO chocolate
  • 1tbsp coconut oil


  1. Roast 120g hazelnuts. It is best to do this in a pan with a non-stick coating. Stay close: it can go fast. You can also buy roasted hazelnuts ready-to-eat in the shop.
  2. Mix in a high-speed blender until smooth.
  3. Add 1 tsp frosting, 2 tsp cocoa powder and 2 tsp vanilla extract. Add salt to taste.
  4. Blend further until smooth.
  5. In the meantime, melt an OKONO tablet with 1tl coconut oil and stir into the nut butter.
  6. Store in an airtight box and leave to harden(er) in the fridge.


Products used in this recipe

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