- Full Description
Our Chocolate Hazelnut Spread is made entirely from scratch, with no additives, preservatives, or fillers. We source DuChilly hazelnuts directly from the Holmquist Orchard in Lynden, Washington and make our very own hazelnut butter right in our factory. We take that butter and mix it with organic cane sugar, our roasted cocoa nibs and natural cocoa powder, both made with beans sourced directly from farmers in Davao, Philippines. It’s Bean to Jar™ and we are the only chocolate makers in the U.S. making it from scratch!
Our velvety spread is vegan and gluten free.
A few ways to add Chocolate Hazelnut Spread to your life:
- Spread on toast, bananas... even bacon with sea salt!
- Fill pastries, cakes, or donuts
- Blend in a milkshake
- Swirl in muffins
- Melt for a fruit dip
- Drizzle on oatmeal
- Mix with goat cheese or brie and spread on crusty baguette
- Eat with a spoon out of the jar
Net Weight: 6.5 ounces
“One spoonful of Askinosie Chocolate Hazelnut Spread and all memory of Nutella is gone.” —The New York Times
- Awards & Accolades
2016—Good Food Award Finalist
2011—silver sofi™ (specialty outstanding food innovation)—Specialty Food Association—Outstanding Jam, Preserve, Honey, or Nut Butter
“An amazing find at NY Fancy Food show... don't even dare to compare it with Nutella.” –Rick Bayless, James Beard Award Winning chef
- Nutritional Info
Contains hazelnuts. Processed in a facility that also processes milk, peanuts, tree nuts and wheat.
Ingredients: Hazelnuts (oil and butter), Cocoa Powder, Organic Cane Sugar and Roasted Cocoa Nibs.
Serving Size 1TB (16g)
Total Calories 90, Fat Cal. 20, Total Fat 8g (12%), Saturated Fat 5g (25%), Trans Fat 0 (0%), Cholesterol 0 (0%), Sodium 0mg (0%), Total Carbs 5g (2%), Fiber 2g (8%), Sugars 3g, Protein 1g, Vitamin A (0%), Vitamin C (0%), Calcium (1%), Iron (0%)
A Product Of...
The tourists in Davao, Philippines, often visit for the region’s summery climate and cultured history. Although much of Davao’s story entails Spanish conquistadors and Japanese immigrants, the arrival of the cocoa bean on Filipino soil is often left for the epilogue. When Spanish explorers first planted cocoa in the Davao region nearly 400 years ago, it was an attempt to guard what they called “food for the gods.” Little did they know that what they once hoarded would allow the Davao region to become one of the world’s premier sources for cocoa beans.