Homemade Chocolate Hazelnut Spread
Enjoy a creamy, rich, homemade chocolate hazelnut spread that's a healthy Nutella alternative, quick to prepare, and perfect for toast, desserts, or straight from the jar.
Servings 2.5 Cups
Ingredients
- 3 cups raw or roasted unsalted hazelnuts
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 2/3 cup dairy-free dark chocolate chopped
Instructions
- Preheat your oven to 180°C (350°F).
- Spread the raw hazelnuts on a baking sheet in a single layer and roast for 12-15 minutes, or until fragrant and slightly darkened. If using pre-roasted hazelnuts, roast for 8-10 minutes just to warm the natural oils to help them blend more smoothly.
- Remove from the oven and let the hazelnuts cool slightly. Transfer to a clean kitchen towel and rub them gently to remove as much of the skin as possible. The more skins you remove, the creamier your spread will be.
- Place the peeled hazelnuts into a high-speed blender or food processor. Blend on low speed for approximately 8-10 minutes, scraping down the sides as needed, until a smooth butter forms.
- While blending, melt your chocolate in a heatproof bowl over a double boiler or with steam from a boiling kettle. Set aside once melted.
- Once the hazelnut butter is silky and smooth, add the vanilla extract and salt, then blend to combine.
- Pour in the melted chocolate, one-quarter at a time, blending after each addition until fully incorporated.
- Taste and adjust the sweetness if needed. Add a pinch of stevia, or 1-2 tablespoons of coconut sugar or regular sugar. Note: Avoid using liquid sweeteners as they can firm up the texture of your spread.
- Transfer the finished spread into a clean, dry jar. Store at room temperature for 2-3 weeks, or longer depending on your environment.
Notes
Serving Suggestions and Pairings
Each of these options turns your vegan chocolate hazelnut spread into something even more delicious and memorable. Try them out for an upgraded palate experience:- Try to spread it on toast or banana bread. This is a classic pairing for an indulgent breakfast.
- Stir into porridge or overnight oats for a rich chocolate boost.
- Use as a dip for fruit like apple slices or strawberries.
- Layer it in vegan pancakes or crepes for a special plant-based treat.
- You can drizzle it over ice cream or chia pudding to add sweetness and depth.
Tips for the Perfect Homemade Chocolate Hazelnut Spread
Take your homemade chocolate hazelnut spread from good to unforgettable. These tips can help you achieve a truly indulgent result every time:- Use a high-speed blender. It saves time and delivers a smoother, silkier hazelnut cocoa spread with less effort.
- Sweeten to your taste. Add 1 to 2 tablespoons of coconut sugar or monk fruit for a refined sugar-free chocolate spread.
- Go easy on liquid sweeteners. Too much maple syrup or similar liquids can make your spread stiff. Add sparingly for a balanced texture.
- Swap chocolate with cacao. If you do not have melted chocolate, you can use 3 tablespoons of cacao or cocoa powder after your nut butter forms. Blend well before adding maple syrup, vanilla, and salt.
- Cool before mixing in extras. If your blender warms the mixture, let it cool slightly before adding chocolate to avoid melting it prematurely.
Frequently Asked Questions
- Is homemade Nutella healthier than store‑bought? Yes, because you control the ingredients. You can opt not to use palm oil, put less sugar, and more nuts in this homemade chocolate hazelnut spread. Choosing natural sweeteners like coconut sugar or maple syrup makes it a cleaner, more wholesome option.
- Can I make this spread sugar-free? Absolutely. Replace sugar with dates or a sugar-free sweetener like erythritol or allulose when blending. It still turns out creamy and chocolatey, making a satisfying homemade Nutella without refined sugar.
- How long does the spread last? Stored in a sealed jar in the fridge, your spread can last up to 2 months. At room temperature, it’s good for around two weeks, depending on added ingredients. Always use a clean utensil to avoid contamination.