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Decadent Hazelnut Chocolate Spread
Decadent Hazelnut Chocolate Spread is a homemade “Nutella-style” spread made by blending roasted hazelnuts into a smooth nut butter, then adding cocoa and a naturally sweetener like maple syrup or dates, plus vanilla and a pinch of salt for balance. Roasting the hazelnuts first boosts flavor and makes them easier to blend silky-smooth, and you can rub them in a towel after roasting to remove much of the skins.
Dish type
Dish type: Sweet chocolate hazelnut spread (breakfast/snack condiment).
Main ingredients: Hazelnuts, cocoa or cacao powder, natural sweetener (maple syrup and/or dates), vanilla, pinch of salt, optional milk for creaminess.
Cuisine: Modern homemade pantry staple (Nutella-inspired).
Cooking method: Roast, blend into nut butter, blend again with cocoa and sweetener until smooth.
Why You’ll Love This Recipe
- It tastes like Nutella but lets you control sweetness and ingredients.
- Mostly hazelnuts, so it’s naturally rich and satisfying.
- Easy to customize for kids (milder cocoa, a bit sweeter) or adults (darker chocolate, less sweet).
- Great for breakfast, snacks, and dessert-style spreads.
Ingredients
Step-by-Step Instructions
Roast the hazelnuts. Roast at 350°F for about 8 to 10 minutes until fragrant. Tip: don’t over-roast, hazelnuts can go bitter quickly.
Remove skins (optional but helps flavor). Wrap warm hazelnuts in a clean towel, let steam briefly, then rub to loosen skins. Tip: it’s okay if some skin remains, but removing more can make the spread taste less bitter.
Blend into hazelnut butter. Add hazelnuts (and a pinch of salt) to a food processor and blend 5 to 7 minutes, scraping down as needed, until it turns from crumbs into creamy nut butter. Tip: patience is key, it takes time for the oils to release.
Add chocolate and sweeteners. Add cocoa powder, maple syrup (and dates if using), vanilla, and part of the milk, then blend again until smooth. Tip: add milk slowly so you can control thickness.
Adjust texture and taste. If it’s too thick, blend in a splash more milk; if you want it sweeter, add a bit more maple syrup and blend again. Tip: the spread will thicken more once chilled.
Jar and chill. Spoon into a clean jar and refrigerate. Tip: chilled spread tastes richer and firms up, making it perfect for toast.
Tips for Success
- Roast hazelnuts first to deepen flavor and improve blending.
- Blend long enough to reach true nut-butter smoothness before adding cocoa.
- Add liquids gradually, the spread thickens in the fridge and can go too thin if you add all the milk at once.
Variations & Substitutions
- No-oil, no-added-sugar style: sweeten with dates instead of maple syrup.
- Dark chocolate version: add melted dark chocolate for a richer, more dessert-like spread (many homemade Nutella recipes do).
- Maple-only pantry version: hazelnuts + cocoa + maple + vanilla + salt is a simple base.
What to Serve With It
Storage & Reheating
Store in a sealed jar in the refrigerator; it thickens when cold and softens at room temperature. If it firms up too much, let it sit out a few minutes or stir in a tiny splash of milk to loosen.
Nutrition Facts
Nutrition depends on how much sweetener and milk you add, since hazelnuts and cocoa are the base. If you tell me whether you’re using dates, maple syrup, or both, and your final yield in tablespoons, I can estimate calories and macros per tablespoon.
Common Mistakes to Avoid
- Not blending long enough before adding cocoa, which can leave a gritty texture.
- Adding too much milk too fast, which can make the spread thin and less “Nutella-like.”
- Over-roasting hazelnuts, which can add bitterness.
FAQ
Is this healthier than Nutella?
Many “healthy Nutella” recipes reduce refined sugar and focus on hazelnuts plus natural sweeteners like dates or maple syrup.
How do I make it smoother?
Blend hazelnuts fully into nut butter first, then add cocoa and sweeteners and blend again until glossy.
How do I remove hazelnut skins?
After roasting, wrap nuts in a towel, let steam briefly, then rub to loosen skins.
Conclusion
This homemade Hazelnut Chocolate Spread gives you that Nutella-style chocolate-hazelnut bliss with simpler ingredients you can tweak for your family’s taste. If you tell me whether you want it “kid-sweet” or more dark-chocolate grown-up, I’ll dial in the cocoa and sweetener ratios for your perfect batch.
Decadent Hazelnut Chocolate Spread: A Healthier Homemade Nutella Recipe for the Whole Family!
Indulge in the rich flavors of hazelnuts and chocolate with this creamy, luxurious homemade spread that is a healthier twist on traditional Nutella. Perfect for spreading on toast, dipping fruit, or enjoying straight from the spoon.
Ingredients
- 2 cups unsalted, roasted hazelnuts
- 8 oz high-quality dark chocolate (at least 70% cocoa content)
- 2 tbsp coconut oil
- 1/4 cup maple syrup
- Pinch of salt
Directions
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Preheat the oven to 350°F. Roast the hazelnuts on a baking sheet for 10-12 minutes until fragrant.
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Rub the hazelnuts in a kitchen towel to remove the skins once cooled.
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Blend the hazelnuts in a food processor until smooth and buttery.
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Melt the dark chocolate and coconut oil together over a double boiler until smooth.
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Add the melted chocolate mixture, maple syrup, and salt to the hazelnut butter in the food processor. Blend until well combined.
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Transfer the spread to a jar or airtight container and refrigerate for at least 1 hour before serving.
