Recipe - Healthier Chocolate Hazelnut Spread 🍫🌰
[Recipe] Healthier Homemade Chocolate Hazelnut Spread 🌰🍫 This easy homemade version is made with approximately 66% roasted hazelnuts, less added sugar and no palm oil, giving you a rich, nutty spread where the hazelnuts are truly the star 😋
No melted chocolate is needed either. Simply blend the roasted hazelnuts into a smooth nut butter before adding cocoa powder, icing sugar and just enough oil to achieve that glossy, spreadable consistency!
Perfect on toast, pancakes, waffles, or enjoyed straight from the spoon! Save this recipe and let me know how you'll enjoy it 😆
Tips for success:
(1) Use an upright blender or food processor for convenience and ease of cleaning. Mine is inverted and it requires more scraping
(2) Give your blender some time to rest between the steps in case it overheats
(3) Do not add the dry ingredients too early, or it may soak up all the nut oil
Ingredients
- 220g Hazelnuts
- 25g Cocoa Powder, sift if clumpy
- 45g Icing Sugar
- 5ml Vanilla
- Pinch of Salt
- (Optional) 20g Milk Powder
- Approx 1 Tbsp to 1.5 Tbsp or 15g – 20g of Neutral Vegetable Oil (e.g. Canola, Sunflower). Adjust depending on your preference for the spread’s consistency
Instructions
1. Roast 220g hazelnuts at 170C, 10 – 12 mins, rub off the skin if necessary. Then, Cool till warm approx 10 mins.
2. Next, blend to release oil / nut butter consistency. Duration will depends on the strength of the blender / food processor.
3. Next, blend with cocoa powder, icing sugar, salt, vanilla and milk powder until evenly coloured.
4. Then, mix in half the oil and blend. Check if the spread is of the preferred consistency before adding in more oil.
5. Transfer to a clean jar and cap once cooled.
6. Serve and enjoy!
Makes a jar of at least 300g spread!
Making your own chocolate hazelnut spread at home is a rewarding experience, especially when you focus on healthier ingredients. This recipe stands out because it uses a high percentage of roasted hazelnuts—around 66%—providing a natural nutty richness that commercial spreads often lack. By avoiding palm oil and minimizing added sugar, it not only tastes fresher but also aligns with better nutrition choices. One tip I found helpful is to roast the hazelnuts at 170°C for about 10-12 minutes until fragrant and golden, then rubbing off the skins while still warm. This step really enhances the flavor while making the texture smoother when blended. Using a powerful upright blender or food processor is crucial since turning roasted nuts into creamy butter requires some patience and tool strength. Letting the blender rest intermittently prevents overheating and ensures a consistent creamy texture. Another important aspect is the gradual addition of neutral vegetable oil—such as canola or sunflower—to achieve the perfect spreadability. Adding the dry ingredients like cocoa powder, icing sugar, and optionally milk powder only after the hazelnuts have transformed into a creamy butter helps retain the natural oils, resulting in a glossy finish. The vanilla and a pinch of salt bring a balanced sweetness and depth, making the spread deliciously addictive. From personal experience, this spread is incredibly versatile: it's fantastic on fresh toast, swirled into oatmeal, spread over pancakes or waffles, or even enjoyed by the spoonful as a healthier treat. Storage is convenient too; it keeps well up to a month in the refrigerator and about two weeks at room temperature when kept in a clean jar with a tight lid. This homemade recipe not only satisfies cravings for a classic hazelnut-chocolate delight but also gives you control over ingredients and nutrition. It's a simple way to elevate your breakfasts and snacks while avoiding unnecessary additives found in many store-bought brands.
