Silky, smooth, and luxurious, our Chocolate Hazelnut Spread is a healthy alternative to the store-bought version. This homemade Nutella recipe is dairy-free, made with just three ingredients, and comes together quickly in a blender in less than 5 minutes.
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The only thing better than store-bought Nutella is making homemade chocolate hazelnut spread. Made with just three ingredients – hazelnuts, chocolate, and salt, our version is blended into a smooth hazelnut butter before adding dark chocolate.
Lightly sweetened, dairy-free, and a healthy alternative to the store-bought version, this homemade Nutella recipe is free from unnecessary ingredients and artificial preservatives. Plus, it's the closest thing to melting Ferrero Rocher chocolate and spreading it onto a piece of toast.
Our Homemade Chocolate Hazelnut Spread is luxurious, nutty, and seriously irresistible. Spread it on toast, smear it on apples or strawberries, between our Chocolate Rolls, or as a topping on a Waffle Ice Cream Sandwich, our French Toast, oatmeal, or our oat flour pancakes. The uses for our homemade Nutella are richly endless – dare you not to eat it out of the jar or by the tablespoon.
If you like our Chocolate Hazelnut Spread, you'll also enjoy our other Pantry Recipes like Homemade Cashew Butter, Cinnamon Applesauce, or Homemade Ricotta Cheese.
Ingredient List
- Hazelnuts: Whole raw cashews, organic if available. Save some time by using pre-roasted hazelnuts with the skin removed.
- Chocolate: We use 70% dark chocolate to give a good balance of sweetness and deep chocolate flavor.
- Salt: Kosher or sea salt.
Find the complete recipe with measurements below.
Recipe Steps: How to Make Homemade Chocolate Hazelnut Spread
1. Roast the hazelnuts.
Arrange the hazelnuts in a single layer on a baking sheet and roast in a preheated oven until the skins loosen and they begin to lightly brown. If using pre-roasted hazelnuts with skin removed, then roast until light brown and move to step 3.
2. Remove the hazelnut skins.
While still warm, transfer the hazelnuts to a clean tea towel. Close into a pouch and vigorously rub and shake the hazelnuts to loosen the skins. Unbundle the towel to reveal the peeled hazelnuts.
3. Add hazelnuts to blender.
Transfer the hazelnuts to your blender, leaving the skins behind (don't worry if there are a few skins left on the nuts). If available, blend using a nut butter setting, otherwise, start on low and gradually increase to full speed.
3a. Hazelnut powder.
After about 15-20 seconds of blending, the nuts will have a coarse powder consistency. Stop the blender, scrape down the sides with a spatula, and continue blending.
3b. Cruncy hazelnut butter.
Another 15-20 seconds of blending will get your hazelnuts to a crunchy nut butter consistency.
3c. Smooth hazelnut butter.
Another 15-20 seconds of blending will get your hazelnuts to a smooth nut butter consistency.
4. Add the salt and chocolate.
Add a pinch of salt and 2-3 squares of chocolate. Blend on a low setting and while continuing to blend, add the chocolate, 2-3 squares at a time. The heat from the nuts and the blender will slowly melt the chocolate, incorporating it evenly into the nut butter.
4. Make it extra smooth.
Once you can no longer hear any chunks of chocolate hitting the blades, gradually increase the speed to full for 20 seconds to get the chocolate hazelnut spread to a smooth Nutella consistency.
5. Transfer and store your homemade Nutella.
Transfer the chocolate hazelnut spread to a glass container or jar with a tight-fitting lid. Transfer to the fridge to firm up then store at room temperature for an extra-soft and creamy texture, or keep in the fridge for a firm, spreadable consistency.
Chef's Tips
Top Tip: Save time and effort by using pre-roasted hazelnuts with the skins removed. This reduces the roasting time to just a few minutes to warm them up and eliminates the effort and mess of removing the skins.
Equipment: This recipe is based on using a Vitamix Ascent Series A3500 (affiliate link) but you can use another high-powered blender or food processor. It may take a little longer and may have a slightly crunchy texture.
Variations
- Spicy Homemade Nutella: add a half teaspoon of chili powder to the recipe along with the chocolate.
- Extra Sweet: This recipe is not super-sweet, so if you are looking for something sweeter, add 4-6 tablespoons of granulated sugar as you add the chocolate squares. The heat of the blender/nuts will help the sugar dissolve.
- Other Chocolate Nut Butter: You can utilize this same recipe with almost any other nuts to make chocolate nut butter, such as almonds for chocolate almond butter, peanuts for chocolate peanut butter, or a mix of nuts like walnuts, pecans, pistachios, or macadamia nuts for mixed chocolate nut butter.
FAQ
We find we get the best results with raw hazelnuts, which contain the most moisture. You can use pre-roasted/skinned hazelnuts to save time but you may need to process them longer to help it along.
For the success of the recipe, remove the skins. Leaving them on can make the hazelnut spread bitter and prevent it from being super-smooth like Nutella.
While many recipes call for the chocolate to be melted before adding, this is an unnecessary step as the warmth from the roasted nuts, and from the friction of blending, gradually melts the chocolate allowing it to perfectly incorporate into the nut butter.
The consistency of the warm blended hazelnuts and melted chocolate makes the hazelnut spread more of a sauce than a spread. Simply place in the fridge for about 1-2 hours to chill to a spreadable consistency. At this point, you can store at room temperature or in the fridge depending on how creamy you like it.
The shelf life of nut butter depends on the temperature, light, and moisture of the space it is stored. We keep our chocolate hazelnut spread at room temperature for 2-3 weeks or in the fridge for 6-8 weeks.
Recipe Card
Chocolate Hazelnut Spread (Homemade Nutella)
Ingredients
- 3 cups raw hazelnuts
- 8 oz dark chocolate broken into squares (about 1 heaping cup)
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°. Place the hazelnuts on a baking sheet and roast for 10-14 minutes, stirring once halfway through, until golden brown and the skins loosened.
- Transfer the nuts to a clean, lint-free kitchen towel. Close the towel into a pouch, holding the four corners. Shake the hazelnuts and firmly and quickly rub the base of the pouch on your palm several times. Do this for 30-60 seconds to loosen and remove the skins from the hazelnuts.
- Transfer the hazelnuts to your blender, leaving the skins behind to discard (don't worry if there are a few skins left on the nuts). Blend using a nut butter setting, if available, otherwise, start on low and gradually increase to full speed. Blend for 30-60 seconds, until the hazelnuts turn to hazelnut butter. Stop and scrape down the blender container a couple of times, if necessary.
- Add a pinch of salt and 2-3 squares of chocolate. Blend on a low setting and while continuing to blend, add the chocolate, 2-3 squares at a time, until fully incorporated and you can no longer hear the chocolate catching the blades.
- Stop and scrape down the blender. Blend, once more, for 20 seconds on high speed until the chocolate hazelnut butter is perfectly smooth. Transfer to a jar, then place in the fridge to chill for about 1-2 hours, until thickened. Store at room temperature and enjoy for up to 3 weeks.
Kim says
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?
Philip + Mystique says
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.
Marlene says
Tastes amazing and super easy to make! Thanks for the recipe, it's going on this morning's crepes!
Charlie says
Hi, I would like just a hazelnut spread NO chocolate!
Philip + Mystique says
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!
Herbivore Earthfoods says
This blog is very nice. Thank you for this post. Keep it up
Rachel says
Hi, Can I use this to make chocolate babka? How do i make it thinner so easier to spread on the dough? Thanks!
Chef Sous Chef says
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.
Vaishnavi says
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 🙂
Chef Sous Chef says
Hello Vaishnavi,
The weight for 2 cups of hazelnuts should be approximately 300g. Good luck with the recipe!
Vaishnavi says
Tasted amazing!! Thank you so much for the recipe 🙂 I am wholly looking forward to delving into more recipes from the website.
Chef Sous Chef says
That's wonderful to hear Vaishnavi! Thanks so much for the nice comments and so glad you enjoyed the recipe. All the best!
Josephine says
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!
Chef Sous Chef says
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.
Gabriele says
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!
Chef Sous Chef says
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.
Gabriele says
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) ?
Chef Sous Chef says
I don't think it is necessary to bake pre-roasted hazelnuts unless they are very light in colour.
Dana says
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 😉
Leanne | Crumb Top Baking says
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!
Chef Sous Chef says
You obviously can't go wrong with peanut butter, but yeah, this is worth the slather on toast 😉
Jo Vanderwolf says
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!
Chef Sous Chef says
LOL.... It's a little thicker than the store bought stuff, making it hold up better on warm toast or pancakes
Donna says
Wow! This hazelnut spread looks amazing. There's something so satisfying about making your own nut butters from scratch.
Chef Sous Chef says
Thanks Donna, completely agree! Not only is it generally healthier, but simply watching the nuts turn to butter is so satisfying!
Sabrina says
I love this recipe, whole ingredients and sweetened with maple syrup-yum! Excellent, thank you ?
Chef Sous Chef says
Thanks so much Sabrina!
Dawn - Girl Heart Food says
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 🙂
Chef Sous Chef says
You can say that again! ?
Elaine says
I'm loving the addition of espresso in your beautiful recipe! It adds an extra layer of yum!
Chef Sous Chef says
It's amazing how it intensifies the chocolate flavour.
Colleen says
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!
Chef Sous Chef says
It's probably one of my favourite combos. Thanks for the nice words ?
Lisa says
This looks amazing! And love that it's all healthy ingredients! Definitely want to try this!
Chef Sous Chef says
Thanks Lisa, it's definitely something you can eat anytime and not feel guilty about
Laura says
I am looking forward to trying this healthier version of Nutella! It looks so easy and delicious ?!
Chef Sous Chef says
Thanks Laura. Make sure to let us know how you like it!
Apple says
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.
Mélanie @ Bon Appet'Eat says
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!
Joyce says
Chocolate + hazelnuts are the best combination! I have to give this recipe a try!
Shivani Raja says
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
Chef Sous Chef says
So sweet Shivani, thanks so much. Give the recipe a try and let us know what you think ?
Lauren says
This is so delicious! Not too sweet and super chocolaty!