Sauces & Condiments
This chocolate hazelnut spread recipe delivers the same velvety richness you love from store-bought jars, but with a homemade depth that transforms every bite.
Standing on a step stool in my grandmother’s kitchen in Sicily, I first learned how roasted nuts and melted chocolate create a perfect harmony—now I’m sharing that technique with you.
The key lies in properly toasting the hazelnuts until their skins crackle like tiny fireworks, then grinding them with cocoa powder and just the right amount of butter for a spread that’s both smooth and textured.
The process is simpler than you’d expect, taking just 10 minutes of active time with no special equipment beyond a food processor or strong blender.
I use high-quality Dutch-process cocoa powder for deep chocolate flavor, lightly sweetened with sugar to balance the nutty richness, and a touch of vanilla extract to elevate the aroma. The result?
A spread that’s perfect for dipping apples, spreading on toast, or swirling into coffee—with none of the artificial aftertaste found in commercial versions.
What makes this recipe truly special is its versatility. You can adjust the sweetness to your preference, swap butter for coconut oil for a vegan option, or even add a pinch of sea salt to enhance the flavors.
Store it in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer shelf life. Once you taste the difference between homemade and store-bought, you’ll never go back to the jarred version again.
This spread is ideal for breakfast enthusiasts, dessert lovers, or anyone who enjoys a luxurious touch in their daily routine. Whether you’re spreading it on warm biscotti or using it as a glaze for pastries, the possibilities are endless.
Let’s get started on creating your own batch of this irresistibly smooth chocolate hazelnut spread.
Ingredients for chocolate hazelnut spread
Eight simple ingredients create this velvety chocolate hazelnut spread with restaurant-quality depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Hazelnuts 🥜 | 1 ½ cups | Raw, unsalted, with skins on |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for easier blending |
| Dutch-Process Cocoa Powder 🍫 | ½ cup | High-quality for deep flavor |
| Granulated Sugar 🍚 | ¼ cup | Lightly sweetened, adjust to taste |
| Pure Vanilla Extract 🍯 | 1 tsp | High-quality for aroma |
| Sea Salt 🧂 | ¼ tsp | Fine grain, optional for depth |
| Dark Chocolate Chips 🍫 | ½ cup | 70% cocoa for richness (optional) |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For smooth texture (vegan option) |
The hazelnuts are the star—raw, unsalted, and in-shell for that perfect crunch and flavor. Toast them until the skins crackle like fireworks (about 10 minutes in a dry pan). Trader Joe’s and Whole Foods carry the best quality nuts, but any bulk bin will work. Skip the pre-roasted kind—they lack that fresh, toasted punch. For the cocoa powder, Dutch-processed is non-negotiable here—it dissolves smoothly and delivers that rich, velvety texture. I grab mine from Penzeys or the bulk section at Costco—both keep it fresh and potent.
No butter? Extra-virgin olive oil works perfectly for a vegan version, though the texture will be slightly lighter. The vanilla extract can be swapped for vanilla bean paste if you want flecks of real vanilla in every bite. Short on cocoa powder? Dark chocolate chips (melted) can replace half the amount, but the texture gets thicker. The sugar is just a light touch—adjust to your sweetness preference, but don’t overdo it or the nutty flavor gets lost. And that pinch of sea salt? Trust me on this—it enhances everything without overpowering.
This spread keeps beautifully in an airtight container in the fridge for 2 weeks, or freeze for up to 3 months. I portion mine into small jars so I can grab one for quick breakfasts or snacks. If it gets too thick after refrigeration, just microwave for 10 seconds with a splash of milk or water. The flavor actually improves over time—perfect for making a big batch and gifting to friends (they’ll think you’re a pro).
Why You'll Love This Recipe
- No-Fuss Spread: I swear, this takes less time than waiting for a coffee order. Toast the hazelnuts in the same pan you’ll melt the butter—no extra bowls, no stress. Just toast, grind (or pulse), mix, and you’re done. That’s it.
- Rich Without Guilt: Here’s what sold me—the cocoa powder and butter make it actually chocolatey, not that dusty powder you get in cheap spreads. The vanilla extract? Tiny splash, but it turns "good" into "I’ll eat this straight from the jar."
- Breakfast to Dessert: Slather it on toast for a quick morning treat, but also? It’s the star of my no-bake cheesecake. (Yes, even on a Tuesday night.) The sugar balances the bitterness of the cocoa, so it works sweet or savory—trust me, my kids put it on peanut butter sandwiches.
- Makes a Jarful: Between us, this recipe costs pennies per serving and lasts weeks. I keep a jar in the fridge for emergencies—late-night cravings, last-minute gifts, or when I really don’t want to bake. Plus, the hazelnuts are cheaper than store-bought spreads, and you control the quality.
Step-by-step instructions for chocolate hazelnut spread
Here's how to create a velvety, rich spread with just a food processor and 10 minutes of hands-on time.
Toast the Hazelnuts Until Golden
Preheat your oven to 350°F and spread the 1.5 cups hazelnuts on a rimmed baking sheet in a single layer. Toast for 8-10 minutes, stirring halfway, until they release their skins easily and develop a rich, nutty aroma. You'll know they're ready when they turn a deep golden brown and the skins begin to loosen.
Here's the thing—you want the skins to come off naturally. Let the hazelnuts cool for 2-3 minutes on the baking sheet, then rub them vigorously in a clean kitchen towel. The skins should rub off easily, leaving you with smooth, creamy nuts. If any skins remain, just rub them again—this makes a huge difference in texture.
Process Hazelnuts Until Smooth
Transfer the toasted, skinned hazelnuts to a food processor and pulse 10-15 times until they're finely chopped but not yet paste-like. Add the cold cubed unsalted butter and process again for 30 seconds to distribute the butter evenly. The butter should melt slightly but not completely—this helps create that signature smooth texture.
Now add the 0.5 cup Dutch-process cocoa powder, 0.25 cup granulated sugar, 1 tsp pure vanilla extract, and 0.25 tsp sea salt. Process for 2-3 minutes until the mixture is completely smooth and creamy. You'll see it transform from a coarse blend into a rich, velvety paste. If it looks too thick, add 1 tablespoon extra-virgin olive oil and process for another 10 seconds—this ensures a perfectly spreadable consistency.
Incorporate Chocolate for Richness
Add the 0.5 cup dark chocolate chips to the food processor and pulse 5-6 times just until the chocolate is broken into small pieces and begins to melt. The goal is to distribute the chocolate evenly without over-processing, which could make the spread grainy. You should see dark chocolate flecks throughout the mixture, adding depth and richness to each bite.
Stop the processor and scrape down the sides with a spatula to ensure everything is evenly combined. Taste and adjust the sweetness if needed—you can add a pinch more sugar if you prefer it sweeter, or a touch more cocoa powder for a more intense chocolate flavor. The spread should be thick but still spreadable, with a glossy sheen that promises smooth, decadent flavor.
Store and Enjoy
Transfer the chocolate hazelnut spread to a clean, airtight jar and let it cool at room temperature for 15 minutes. This allows the flavors to meld and the texture to set slightly, making it easier to spread. Once cooled, store it in the refrigerator for up to 2 weeks or in the freezer for up to 3 months—though I promise, it won't last that long.
Serve your spread on toasted baguette slices, drizzled with a little melted chocolate, or use it as a filling for homemade pastries. The combination of toasted hazelnuts, rich cocoa, and dark chocolate creates a flavor profile that's both comforting and indulgent. Don't skip the cooling step—it ensures the perfect balance of smooth texture and bold flavor in every bite.
Pro Tips For Making Chocolate Hazelnut Spread
- TOAST HAZELNUTS UNTIL GOLDEN: I learned this the hard way—skipping the toasting step leaves your spread tasting raw and bitter. Roast the hazelnuts at 350°F (175°C) for 12-15 minutes, shaking the pan every 5 minutes, until they’re fragrant and just starting to crack open. Let them cool completely before skinning (yes, even if you’re impatient like me).
- SKIN HAZELNUTS IN BATCHES: This isn’t the prettiest method, but it’s the tastiest. Rub the warm hazelnuts between two kitchen towels in quick, firm strokes—don’t press too hard, or you’ll crush them. Work in small batches so you can really focus, and save the skins for homemade hazelnut milk if you’re feeling fancy.
- MELT BUTTER SLOWLY: After burning three batches, I finally figured out: melt the butter over low heat, stirring constantly, until it’s just liquid and no longer foaming. If you crank the heat, it’ll scorch before the cocoa powder even gets a chance to bloom properly—your spread will taste like burnt sugar, not chocolate.
- WHISK COCOA INTO BUTTER: Sounds weird, but it works: once the butter is melted, sprinkle the cocoa powder over it and let it sit for 30 seconds. Then whisk vigorously until the mixture is completely smooth—this prevents clumps and ensures even distribution. I skip this when I’m lazy, but the spread is noticeably better when I don’t.
Health benefits of this chocolate hazelnut spread
Heart Health Boost
Hazelnuts are packed with monounsaturated fats—the same heart-healthy fats found in olive oil—that help lower bad cholesterol while keeping good cholesterol in check. A 2-tablespoon serving of this spread provides about 4 grams of these beneficial fats, supporting cardiovascular health.
The cocoa powder adds flavonoids, antioxidants that improve blood flow and reduce inflammation. 💪
Rich in Antioxidants
Dark chocolate and cocoa powder are loaded with polyphenols, powerful antioxidants that combat oxidative stress and protect your cells. Just 1 tablespoon of this spread delivers about 20% of your daily antioxidant needs, helping fight free radicals that contribute to aging and disease.
The hazelnuts add vitamin E, another key antioxidant that keeps your skin healthy and your immune system strong.
Natural Energy Source
This spread combines complex carbs from the sugar with plant-based proteins from the hazelnuts, creating a balanced energy boost without the crash of refined sugars. The fiber content from the nuts helps stabilize blood sugar levels, making it perfect for a sustained morning energy lift.
I always keep a jar in my fridge for quick breakfast energy—it’s like a natural pick-me-up. ✨
Mood Enhancement
Theobromine, a compound in cocoa, acts as a natural mood elevator—similar to caffeine but without the jitters. Combined with the magnesium in hazelnuts, this spread can help reduce stress and improve focus.
The vanilla extract adds a comforting aroma that triggers happy memories, making it a perfect treat for those post-lunch slumps.
Vegan-Friendly Option
By substituting butter with extra-virgin olive oil, you create a plant-based version that’s just as rich and nutritious. Olive oil provides healthy fats and vitamin E, while keeping the spread’s smooth texture.
This version is perfect for those avoiding dairy but still craving that indulgent chocolate-hazelnut flavor. The cocoa powder remains the star, delivering all the antioxidant benefits without any animal products. 🌱
Blood Sugar Balance
Unlike many store-bought spreads loaded with refined sugar, this homemade version uses natural sweeteners balanced by fiber and healthy fats. The low glycemic index of hazelnuts helps prevent blood sugar spikes, making it a better choice for diabetics or anyone watching their sugar intake.
I always recommend starting with the ¼ cup sugar and adjusting to taste—your body will thank you later. 🍫
Nutrition facts
Frequently asked questions
Can I make this chocolate hazelnut spread without a food processor?
Yes! If you don’t have a food processor, use a high-powered blender or even a mortar and pestle for smaller batches. For a smoother texture, toast the hazelnuts extra well and blend them with the butter first until completely smooth before adding the cocoa and sugar. Just be patient—it’ll take a little more elbow grease, but the result will be just as rich.
Why did my spread turn grainy instead of smooth?
Graininess usually happens if the hazelnuts weren’t toasted enough or if the chocolate wasn’t melted properly. Make sure to toast the nuts until the skins crackle, then rub them thoroughly to remove skins. For the chocolate, pulse it just until broken up—over-processing can create lumps. If it’s already grainy, blend in 1 tablespoon extra-virgin olive oil to help smooth it out.
How can I make this spread sweeter or less sweet?
Start with the ¼ cup sugar as written, then adjust to taste. For a sweeter version, add 1 tablespoon at a time until it reaches your preference. If it’s too sweet, balance it with a pinch more cocoa powder or a splash of vanilla. Remember, the hazelnuts and chocolate already add natural sweetness—don’t overdo it or the nutty flavor will get lost.
Can I use roasted hazelnuts instead of raw?
Roasted hazelnuts work, but they won’t have the same depth of flavor as fresh, raw ones. If you must use them, toast them in the oven for 5-7 minutes at 350°F to intensify their flavor before processing. The key is getting that crispy, toasted aroma—skip this step, and your spread will taste flat.
What’s the best way to use up leftover spread?
Spread it on warm toast with a sprinkle of flaky sea salt, dip apple slices for a sweet snack, or swirl it into Greek yogurt for a decadent breakfast. For a fancy touch, drizzle it over ice cream or use it as a filling for homemade truffles. The possibilities are endless—just don’t let it sit in the fridge too long!