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Toasted Coconut Hazelnut Butter

  • Author: Leah Swanson, RDN, CD
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 2 cups 1x
  • Category: Condiments
  • Method: Bake + Process
  • Cuisine: American


Toasty coconut and creamy hazelnuts make this nut butter a must! Spread it on toast, dip your apple slices into it, or simply eat it on a spoon!



  • 3 cups raw hazelnuts
  • 1 cup coconut flakes, unsweetened
  • 1-3 tablespoons coconut butter or coconut oil
  • 1 tablespoon maple syrup
  • 1/8 teaspoon salt


  1. Preheat oven to 300°F.
  2. Spread hazelnuts evenly on a jelly roll sheet pan. Bake for 20 minutes, stirring once halfway through.
  3. Remove hazelnuts from oven and let cool.
  4. Heat a nonstick frying pan over medium-low heat. 
  5. Sprinkle coconut flakes into frying pan. Toast until lightly golden brown, stirring frequently. 
  6. Remove coconut from pan immediately once brown.
  7. Combine hazelnuts, coconut flakes, coconut butter, maple syrup, and salt in food processor. Blend until smooth, scraping down the sides as needed. 
  8. Add more coconut butter to increase the coconut flavor.


Keep refrigerated. 


  • Serving Size: 1 Tb
  • Calories: 100
  • Sugar: 1g
  • Sodium: 10mg
  • Fat: 9.5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1.5g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: healthy, quick, nut butter, butter, hazelnut, coconut, low fodmap, vegan, vegetarian, snack