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Nutrinella - the protein-rich chocolate spread


Preparation time: 20 minutes

Makes about 450 g of chocolate spread

  1. Preheat the oven to 160°C and roast the hazelnuts for about 10 minutes

  2. Make sure that they do not get too dark.
  3. After roasting, grate the hazelnuts in a kitchen towel to loosen the skin. It doesn't all have to be off, but the less skin that remains, the milder the flavour will be later.
  4. Place the grated hazelnuts in a very powerful blender and grind them into a creamy paste. This will take some time, be patient and make sure the blender doesn't get too hot.
  5. Now you can add the other ingredients to the blender and mix the ingredients together.
  6. Pour the finished cream into a clean jar and store in the fridge.

TIP: If your blender is not powerful enough to make nut butter, you can also buy ready-made nut butter.

We have not added any extra cream in this recipe. However, you can of course add dates, x sugar, stevia etc. to sweeten it. If you don't like hazelnuts, try almonds! It works just as well and is even a little milder.

nutri+ wishes you bon appétit!


350 g Hazelnuts
40 g 3K protein powder, chocolate
40 g Cocoa powder
20 g Coconut oil
1 Vanilla pod
1-2 pinches salt