Findik Ezmesi

Findik Ezmesi is a silky, deeply nutty hazelnut spread with a gentle cocoa bitterness and a creamy sesame undertone from tahini. Rich yet simple, it tastes wonderful on warm bread, toast, pancakes, or sliced fruit.

Nutrition · per serving

531kcal

10.6gProtein

22.6gCarbs

46.7gFat

8.2gFiber

2 servings

Ingredients

8 items

Hazelnut base

roasted hazelnuts120 g

tahini30 g

maple syrup35 g

unsweetened cocoa powder10 g

coconut oil, melted12 g

vanilla extract3 g

fine sea salt1 g

To finish

warm water, as needed5-15 g

Tips

•Traditional versions are often sweetened with honey, but maple syrup keeps this version fully vegan while giving a similar smooth sweetness.
•For the best flavor, use freshly roasted hazelnuts; stale nuts will make the spread taste flat.
•If you want a looser, more drizzle-like consistency, add a little extra warm water or 5 g more melted coconut oil.
•Store in a clean jar in the refrigerator for up to 1 week. Let it sit at room temperature for 10-15 minutes before using for the easiest spreading.

Steps

1
If your hazelnuts still have loose skins, rub them in a clean kitchen towel to remove as much skin as possible. This keeps the spread smoother and less bitter. Make sure the hazelnuts are fully cooled before blending so the oils release gradually rather than turning greasy too fast.
120 g roasted hazelnuts
2
Add the roasted hazelnuts to a small food processor or high-speed blender. Process for 2-4 minutes, stopping to scrape down the sides as needed, until they go from crumbs to a thick, mostly smooth nut butter. Be patient: the texture changes suddenly once enough oil is released.
120 g roasted hazelnuts
3
Add the tahini, maple syrup, cocoa powder, melted coconut oil, vanilla extract, and fine sea salt. Blend again for 1-2 minutes until smooth, glossy, and evenly mixed. If the paste seems too thick for a spread, blend in warm water 1 teaspoon at a time until it reaches a soft, spreadable consistency.
30 g tahini35 g maple syrup10 g unsweetened cocoa powder12 g coconut oil, melted3 g vanilla extract1 g fine sea salt5-15 g warm water, as needed
4
Taste and adjust if needed: a pinch more salt sharpens the hazelnut flavor, while a few extra grams of maple syrup will make it more dessert-like. Transfer to a jar or bowl.
5
Serve immediately as a spread on bread, toast, or fruit, or let it sit for 5 minutes to thicken slightly at room temperature before serving. Stir before serving if it has separated a little.

Origin & History

Findik ezmesi is a Turkish hazelnut spread associated especially with regions where hazelnuts are abundant along the Black Sea coast. It is traditionally made by grinding hazelnuts with sugar or sweeteners into a rich paste, and modern homemade versions often include tahini or cocoa for extra depth and a softer spreadable texture.

turkish hazelnut vegan spread breakfast no-cook beginner

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Steps

If your hazelnuts still have loose skins, rub them in a clean kitchen towel to remove as much skin as possible. This keeps the spread smoother and less bitter. Make sure the hazelnuts are fully cooled before blending so the oils release gradually rather than turning greasy too fast.

120 g roasted hazelnuts

Add the roasted hazelnuts to a small food processor or high-speed blender. Process for 2-4 minutes, stopping to scrape down the sides as needed, until they go from crumbs to a thick, mostly smooth nut butter. Be patient: the texture changes suddenly once enough oil is released.

120 g roasted hazelnuts

Add the tahini, maple syrup, cocoa powder, melted coconut oil, vanilla extract, and fine sea salt. Blend again for 1-2 minutes until smooth, glossy, and evenly mixed. If the paste seems too thick for a spread, blend in warm water 1 teaspoon at a time until it reaches a soft, spreadable consistency.

30 g tahini35 g maple syrup10 g unsweetened cocoa powder12 g coconut oil, melted3 g vanilla extract1 g fine sea salt5-15 g warm water, as needed

Taste and adjust if needed: a pinch more salt sharpens the hazelnut flavor, while a few extra grams of maple syrup will make it more dessert-like. Transfer to a jar or bowl.

Serve immediately as a spread on bread, toast, or fruit, or let it sit for 5 minutes to thicken slightly at room temperature before serving. Stir before serving if it has separated a little.

Origin & History