Homemade Chocolate Hazelnut Spread

Last modified on April 21st, 2020 at 11:34 am

Like melting Ferrero Rocher chocolate and spreading it onto a piece of toast, our Homemade Chocolate Hazelnut Spread is rich, nutty and heavenly, for lack of a better word. 

One of my favourite snacks involves a spoon and some form of nut butter. There’s something so satisfying about plunging a spoon into a jar, and swirling out a heaping scoop of spread to be licked off the spoon, leaving you tongue-tied.

While smooth peanut butter and Nutella were my childhood crushes, I’ve since then upgraded to crunchy peanut butter and sadly removed Nutella, the creamy, decadent and drool-worthy hazelnut spread, from our cupboard.

Side view of homemade chocolate hazelnut spread in a mason jar with hazelnuts

With the first couple ingredients in a jar of Nutella being sugar and modified vegetable oil, it’s easy to see why we don’t believe Nutella belongs in our cupboard, or any place in the kitchen (see why we used the word sadly?).

The good news is that using real food ingredients like hazelnuts, chocolate, vanilla, espresso and maple syrup, ingredients that you’d think should be in hazelnut spread, is exactly what we used in our Homemade Chocolate Hazelnut Spread.

Ingredients for Chocolate Hazelnut Spread
Toast topped with Homemade Chocolate Hazelnut Spread

Like melting Ferrero Rocher chocolate and spreading it onto a piece of toast, our Homemade Chocolate Hazelnut Spread is rich, nutty and heavenly, for lack of a better word. Spread it on toast, on apples, between our Chocolate Rolls with Cream Cheese Frosting or as a topping on French Toast. And of course, the classic spoon in the jar is a method we’re definitely not opposed to… we actually dare you not to do it.

How to Make Homemade Chocolate Hazelnut Spread

Roast the Hazelnuts

The first step to making a delicious and creamy chocolate spread is to roast your hazelnuts. Like most other nuts, hazelnuts gain a much deeper and sweeter flavour from being roasted. Place the hazelnuts on a baking sheet and roast for 13-15 minutes, until golden brown. If using pre-roasted nuts, then reduce oven time to 7-8 minutes.

Hazelnuts in a bowl and spilled on a counter

Remove the Skins

To make our homemade chocolate spread a creamy consistency, removing as much of the skins as possible key. There are a couple different ways to do so, including blanching them or the towel rubbing method. We use the towel method.

After roasting, transfer the hazelnuts to a clean, lint free towel and cover with the edges allowing the nuts to steam and loosen the skins a bit more. Once cool enough to handle, hold the towel in your hand creating a pouch with the hazelnuts and rub them firmly with the palm of your other hand. Do this for about 30 seconds to a minute until most of the skins are removed. Separate the nuts from the skins and place them in a blender or food processor.

Rubbing the skins off the hazelnuts using a towel

Blend the Hazelnuts into Nut Butter

You can use a blender or food processor to turn the hazelnuts into nut butter. Blend on low speed for about 8-10 minutes. You will likely need to scrape the sides of the container a few times along the way. The nuts will crush, then turn into a paste, and eventually you will hear the oil release and it will turn into a creamy and smooth nut butter.

Overhead view of roasted hazelnuts in a blender container
Blending hazelnuts into nut butter


Add the Chocolate

While the nuts are blending, melt the chocolate using a double boiler. Once it has completely melted stir in the vanilla, espresso powder and maple syrup, then whisk until combined. Add to the blender with the hazelnut butter. Sprinkle with salt and blend to combine. Transfer your freshly homemade chocolate hazelnut spread to mason jars. Store at room temperature for 2-3 weeks. But let’s be honest, you won’t let it last that long.

Chocolate and nut butter in a blender
Homemade Chocolate Hazelnut Nut Spread in a blender container - Image from overhead

And Spread

Spread your homemade chocolate hazelnut spread on toast, pancakes, french toast, pastries, or anything else really.

Over head view of homemade chocolate hazelnut spread
Toast with Homemade Chocolate Hazelnut Spread

Homemade Chocolate Hazelnut Spread

Three pieces of toast topped with homemade chocolate hazelnut spread

Made with just a handful of ingredients, our homemade chocolate hazelnut spread is super easy to make plus is creamy, healthy, and sweet. It will remind you of that first bite into a Fererro Rocher.

  • Author: Chef Sous Chef
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 1 cup 1x
  • Category: Food + Drink, Snack
  • Method: Blender
  • Cuisine: North American, Italian


  • 2 cups raw hazelnuts
  • 100g dark chocolate
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1/2 tsp instant espresso powder
  • 1/4 tsp salt


No. 1 | Preheat your oven to 350°. Place the hazelnuts on a baking sheet and roast for 13-15 minutes, until golden brown. Transfer the nuts to a clean, lint free kitchen towel and cover with the edges to steam and loosen the skins. 

No. 2 | Once cool enough to handle, hold the towel with the nuts forming a pouch. Using the palm of your other hand, firmly and quickly rub the hazelnuts forcing the skins off. Do this for 30-60 seconds until most of the skins have been removed. Separate the hazelnuts from the skins, placing them in a blender or food processor. Discard the skins. 

No. 3 | Blend the hazelnuts on low speed for 8-10 minutes until it turns into nut butter. You will likely need to scrape the sides of the container down a few times. You will notice it first becomes a paste before you eventually notice the oil releasing from the hazelnuts and it becomes a creamy nut butter.

No. 4 | While the nuts are blending, melt the chocolate in a double boiler. Stir in the maple syrup, vanilla, and espresso powder until combined. Once the nuts are blended pour the chocolate into the blender with a pinch of salt, and blend until combined.

No. 5 | Transfer the homemade chocolate hazelnut spread into mason jars and store at room temperature for 2-3 weeks.


  • If starting with roasted hazelnuts, then bake for just 7-8 minutes.
  • Recipe will work with various nuts, such as cashews, almonds, peanuts, etc.
  • For a crunchy texture, reserve a couple tablespoons of the roasted hazelnuts and add with the chocolate at the end.
  • Maple syrup, vanilla, and espresso are all optional ingredients.
  • This recipe works best in a small blender container or food processor, otherwise the nuts may not blend properly. If using a Vitamix or full sized blender/processor you may need to double the recipe for proper results. 

Keywords: Homemade Nutella, How to make Nutella, Chocolate Hazelnut Spread

Three pieces of toast with chocolate hazelnut spread


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  • Reply
    November 20, 2017 at 11:21 pm

    This is so delicious! Not too sweet and super chocolaty!

  • Reply
    Shivani Raja
    January 14, 2019 at 3:12 am

    I just can’t get enough of your photography – it’s gorgeous! I’ve been craving nutella since I went vegan so this recipe came at the right time! Thank you x

    • Reply
      Chef Sous Chef
      January 14, 2019 at 10:31 am

      So sweet Shivani, thanks so much. Give the recipe a try and let us know what you think 😊

  • Reply
    January 14, 2019 at 11:28 am

    Chocolate + hazelnuts are the best combination! I have to give this recipe a try!

  • Reply
    Mélanie @ Bon Appet'Eat
    February 11, 2019 at 1:09 pm

    Omg I definitely should do something about my Nutella jar and get the real stuff!
    Also, ALL pictures you guys publish are beautiful. I love your style and how sleek it looks!

  • Reply
    February 11, 2019 at 1:31 pm

    I am looking forward to trying this healthier version of Nutella! It looks so easy and delicious 😋!

    • Reply
      Chef Sous Chef
      February 12, 2019 at 1:07 pm

      Thanks Laura. Make sure to let us know how you like it!

    • Reply
      April 15, 2020 at 9:05 am

      I’ve already made it. It’s superp and super easy to make. I use honey cause I don’t have maple syrup and it’s very good too. Thank you for sharing.

  • Reply
    February 12, 2019 at 3:40 am

    This looks amazing! And love that it’s all healthy ingredients! Definitely want to try this!

    • Reply
      Chef Sous Chef
      February 12, 2019 at 1:08 pm

      Thanks Lisa, it’s definitely something you can eat anytime and not feel guilty about

  • Reply
    February 12, 2019 at 12:57 pm

    Knowing the ingredients, I’ve never had Nutella in the house, but there’s no denying how delicious the combo of chocolate and hazelnuts are. Your homemade version looks amazing, and I can’t wait to try it!

    • Reply
      Chef Sous Chef
      February 12, 2019 at 1:11 pm

      It’s probably one of my favourite combos. Thanks for the nice words 😊

  • Reply
    February 12, 2019 at 1:15 pm

    I’m loving the addition of espresso in your beautiful recipe! It adds an extra layer of yum!

    • Reply
      Chef Sous Chef
      February 12, 2019 at 2:14 pm

      It’s amazing how it intensifies the chocolate flavour.

  • Reply
    Dawn - Girl Heart Food
    February 12, 2019 at 2:06 pm

    I’m OBSESSED with making my own nut butter and am always amazed how it comes together so creamy and quickly. This one sounds absolutely delish! Perfect for Valentine’s day with some strawberries 🙂

  • Reply
    February 12, 2019 at 2:28 pm

    I love this recipe, whole ingredients and sweetened with maple syrup-yum! Excellent, thank you 😋

  • Reply
    February 13, 2019 at 12:20 am

    Wow! This hazelnut spread looks amazing. There’s something so satisfying about making your own nut butters from scratch.

    • Reply
      Chef Sous Chef
      February 26, 2019 at 9:58 am

      Thanks Donna, completely agree! Not only is it generally healthier, but simply watching the nuts turn to butter is so satisfying!

  • Reply
    Jo Vanderwolf
    February 13, 2019 at 11:23 am

    So… yeah… I need to make this happen ASAP. I am loving the texture of this so much more than the store bought stuff! I can’t wait to try it!

    • Reply
      Chef Sous Chef
      February 26, 2019 at 9:59 am

      LOL…. It’s a little thicker than the store bought stuff, making it hold up better on warm toast or pancakes

  • Reply
    Leanne | Crumb Top Baking
    February 13, 2019 at 2:00 pm

    I only have nutella in the cupboard on rare occasions when I’m making a special dessert or treat that calls for it. I have never been one to slather it on toast. I’m a peanut butter gal. But the photos of this chocolate hazelnut spread are drool worthy, and I may need to convert to slathering this on my toast!

    • Reply
      Chef Sous Chef
      February 26, 2019 at 10:00 am

      You obviously can’t go wrong with peanut butter, but yeah, this is worth the slather on toast 😉

  • Reply
    February 13, 2019 at 6:38 pm

    Homemade comments, sauces, dressings, etc. are always so much better than store bought, and this hazelnut spread is no different! If only I could find a way to incorporate it into every meal 😉

  • Reply
    January 20, 2020 at 2:41 pm

    Would you recommend using whole hazelnuts or would be equally tasteful using already roasted and blanched ones?
    Also, would it compromise its texture by adding coffee in a liquid form rather than instant granules?
    Could you suggest an alternative to maple syrup?
    Thank you for this wonderful recipe!

    • Reply
      Chef Sous Chef
      January 20, 2020 at 2:49 pm

      Hi Gabriele,

      Thanks for the questions. Pre-blanched/roasted hazelnuts will work wonderfully for the recipe assuming they are fresh. Using coffee in the liquid form should be ok, but just a small amount, so make it extra-strong 🙂 Instead of maple syrup, you could use honey, date syrup, or quick dissolve sugar.

      • Reply
        January 20, 2020 at 4:18 pm

        Thanks for the quick reply. One last question if I may; if using already roasted AND blanched hazelnuts, would I still bake them for 7-8 minutes?
        Thank you very much, I’ll let you know how my version of this great recipe will turn out (fingers crossed) 😋

        • Reply
          Chef Sous Chef
          January 21, 2020 at 11:21 am

          I don’t think it is necessary to bake pre-roasted hazelnuts unless they are very light in colour.

  • Reply
    February 8, 2020 at 11:30 pm

    I am so looking forward to trying your recipe since, like you stated, who wants sugar and oil to be the first two ingredients of a hazelnut spread???

    My question to you two is this: since this spread keeps at room temperature for 2-3 weeks, how much longer (if applicable) will this keep in the refrigerator? Can I partially freeze to thaw and use at a later date? How should it be thawed (counter or in the fridge)? Thank you!

    • Reply
      Chef Sous Chef
      February 9, 2020 at 10:05 am

      Hi Josephine, We have never tried to freeze it. It will become extremely firm in the fridge, so you are best to make a smaller batch to keep out at room temperature.

  • Reply
    June 6, 2020 at 8:24 am

    This recipe looks divine and I plan on trying it next week! Just a quick question – how many grams do 2 cups of raw hazelnuts weigh? I’m from the UK and all these websites I’ve found online convert it to different weights and I wanted to check which is the right one 🙂

    • Reply
      Chef Sous Chef
      June 10, 2020 at 9:43 am

      Hello Vaishnavi,

      The weight for 2 cups of hazelnuts should be approximately 300g. Good luck with the recipe!

      • Reply
        July 5, 2020 at 9:46 am

        Tasted amazing!! Thank you so much for the recipe 🙂 I am wholly looking forward to delving into more recipes from the website.

        • Reply
          Chef Sous Chef
          July 6, 2020 at 5:23 pm

          That’s wonderful to hear Vaishnavi! Thanks so much for the nice comments and so glad you enjoyed the recipe. All the best!

  • Reply
    June 26, 2020 at 7:08 pm

    Hi, Can I use this to make chocolate babka? How do i make it thinner so easier to spread on the dough? Thanks!

    • Reply
      Chef Sous Chef
      June 29, 2020 at 9:54 am

      Hi Rachel,

      You certainly can. You can blend in a little coconut oil or even use milk to thin it out a bit for a babka.

  • Reply
    Herbivore Earthfoods
    November 27, 2020 at 2:49 am

    This blog is very nice. Thank you for this post. Keep it up

  • Reply
    January 8, 2021 at 8:45 am

    Hi, I would like just a hazelnut spread NO chocolate!

    • Reply
      Philip + Mystique
      January 21, 2021 at 10:34 am

      Hi Charlie,

      Thanks for stopping by the blog and taking the time to comment. If you do steps 1 through 3 then that will give you a delicious, chocolate-free hazelnut spread. Happy cooking!

  • Reply
    January 23, 2021 at 2:21 am

    Tastes amazing and super easy to make! Thanks for the recipe, it’s going on this morning’s crepes!

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