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.
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.
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.
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.
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.
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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.
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And Spread
Spread your homemade chocolate hazelnut spread on toast, pancakes, french toast, pastries, or anything else really.
Homemade Chocolate Hazelnut Spread
Ingredients
- 2 cups raw hazelnuts
- 4 oz dark chocolate
- 2 tbsp maple syrup
- ½ tsp vanilla
- ½ tsp instant espresso powder
- ¼ tsp 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
Lauren says
This is so delicious! Not too sweet and super chocolaty!
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 ?
Joyce says
Chocolate + hazelnuts are the best combination! I have to give this recipe a try!
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!
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.
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
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 ?
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.
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! ?
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!
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!
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
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 😉
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 😉
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.
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.
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!
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.
Herbivore Earthfoods says
This blog is very nice. Thank you for this post. Keep it up
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!
Marlene says
Tastes amazing and super easy to make! Thanks for the recipe, it's going on this morning's crepes!