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    Home » Brunch Recipes

    Homemade Chocolate Hazelnut Spread

    Published: Jan 13, 2019 · Modified: Jul 10, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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

    [one_half][/one_half][one_half_last][/one_half_last] 

    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


    [one_half][/one_half][one_half_last][/one_half_last]

    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
    Three pieces of toast topped with homemade chocolate hazelnut spread

    Homemade Chocolate Hazelnut Spread

    Philip Lago & Mystique Mattai
    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.
    5 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Course Breakfast, Food + Drink, Snack
    Cuisine Canadian, Comfort, Italian, north american
    Servings 10 servings
    Calories 230

    Ingredients
      

    • 2 cups raw hazelnuts
    • 4 oz dark chocolate
    • 2 tablespoon maple syrup
    • ½ teaspoon vanilla
    • ½ teaspoon instant espresso powder
    • ¼ teaspoon salt

    Instructions
     

    • 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. 
    • 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. 
    • 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.
    • 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.
    • Transfer the homemade chocolate hazelnut spread into mason jars and store at room temperature for 2-3 weeks.

    Notes

    • 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. 

    Nutrition

    Calories: 230kcalCarbohydrates: 12gProtein: 4gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 1mgSodium: 61mgPotassium: 255mgFiber: 4gSugar: 6gVitamin A: 9IUVitamin C: 2mgCalcium: 40mgIron: 2mg
    Keyword Chocolate Hazelnut Spread, dairy-free, Homemade Nutella, How to make Nutella
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
    Three pieces of toast with chocolate hazelnut spread
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    Reader Interactions

    Comments

    1. Lauren says

      November 20, 2017 at 11:21 pm

      This is so delicious! Not too sweet and super chocolaty!5 stars

      Reply
    2. Shivani Raja says

      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 says

        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
    3. Joyce says

      January 14, 2019 at 11:28 am

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

      Reply
    4. Mélanie @ Bon Appet'Eat says

      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
    5. Laura says

      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 says

        February 12, 2019 at 1:07 pm

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

        Reply
      • Apple says

        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.5 stars

        Reply
    6. Lisa says

      February 12, 2019 at 3:40 am

      This looks amazing! And love that it's all healthy ingredients! Definitely want to try this!5 stars

      Reply
      • Chef Sous Chef says

        February 12, 2019 at 1:08 pm

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

        Reply
    7. Colleen says

      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!5 stars

      Reply
      • Chef Sous Chef says

        February 12, 2019 at 1:11 pm

        It's probably one of my favourite combos. Thanks for the nice words ?

        Reply
    8. Elaine says

      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!5 stars

      Reply
      • Chef Sous Chef says

        February 12, 2019 at 2:14 pm

        It's amazing how it intensifies the chocolate flavour.

        Reply
    9. Dawn - Girl Heart Food says

      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 🙂5 stars

      Reply
      • Chef Sous Chef says

        February 12, 2019 at 2:15 pm

        You can say that again! ?

        Reply
    10. Sabrina says

      February 12, 2019 at 2:28 pm

      I love this recipe, whole ingredients and sweetened with maple syrup-yum! Excellent, thank you ?5 stars

      Reply
      • Chef Sous Chef says

        February 12, 2019 at 2:40 pm

        Thanks so much Sabrina!

        Reply
    11. Donna says

      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.5 stars

      Reply
      • Chef Sous Chef says

        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
    12. Jo Vanderwolf says

      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!5 stars

      Reply
      • Chef Sous Chef says

        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
    13. Leanne | Crumb Top Baking says

      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!5 stars

      Reply
      • Chef Sous Chef says

        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
    14. Dana says

      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 😉5 stars

      Reply
    15. Gabriele says

      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!5 stars

      Reply
      • Chef Sous Chef says

        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
        • Gabriele says

          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 says

            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
    16. Josephine says

      February 08, 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 says

        February 09, 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
    17. Vaishnavi says

      June 06, 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 🙂5 stars

      Reply
      • Chef Sous Chef says

        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
        • Vaishnavi says

          July 05, 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.5 stars

          Reply
          • Chef Sous Chef says

            July 06, 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
    18. Rachel says

      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!5 stars

      Reply
      • Chef Sous Chef says

        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
    19. Herbivore Earthfoods says

      November 27, 2020 at 2:49 am

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

      Reply
    20. Charlie says

      January 08, 2021 at 8:45 am

      Hi, I would like just a hazelnut spread NO chocolate!5 stars

      Reply
      • Philip + Mystique says

        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
    21. Marlene says

      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!5 stars

      Reply
    22. Kim says

      February 19, 2022 at 1:07 am

      How do you make it super smooth? Just keep blending? Not that it will take away from the taste (I hope) yours looks a bit chunky. I only have a smoothie type blender. Will this still work?

      Reply
      • Philip + Mystique says

        February 21, 2022 at 8:14 am

        Hi Kim, you can try blending a little longer. If that doesn't work, you can try to add a little bit of maple syrup or honey to help it get smoother. We always like our nut butters with a little bit so we intentionally leave it a little chunky.

        Reply

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