Spread this creamy cacao on rice cakes or crackers; use it as a dip for fruits like strawberries, bananas or apples; or, tap into your inner child and eat it right out of the jar with a spoon while no one is looking!

Makes 1 small jar


  • 1/2 cup hazelnut butter, homemade or store-bought (no sugar added)
  • 2 Tbsp. cacao powder
  • 1/2 tsp. vanilla powder or extract
  • 1 tsp. coconut sugar (optional)


    Mix all ingredients in a bowl with a spoon until homogenous.

    Store in a closed glass jar for several days...or weeks, if you don't finish it before!

    Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

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