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