Chocolate Hazelnut Spread

Instead of buying these chocolate spreads, make your own!


We’ve created two recipes, one with dairy and one without. For either version, start by grinding nuts in a food processor to a fine paste – but don’t forget to remove those bitter skins first: How to Prepare & Peel Hazelnuts.

Both versions are equally delicious, and everyone I gave a taste test to like both in a different way!

The finer you can grind the nuts the smoother the mixture will be. If you have a Vitamix style blender, once everything has been combined I would run it through the blender one last time to try and get it as smooth and creamy as possible. But regardless, its equally delicious with a slightly nutty texture!


Chocolate Hazelnut Spread
Prep time:
Total time:
Serves: 2 cups
Version 1
  • 1 cup hazelnuts, roasted/skinned
  • ¼-1/2 cup powdered sugar, to taste
  • 1 Tbsp cocoa
  • 2-4 Tbsp milk or milk substitute
Version 2
  • 1 cup hazelnuts, roasted/skinned
  • 2 Tbsp sugar
  • ½ lb semi sweet chocolate, melted
  • ¼ cup butter or margarine
  • ½ cup heavy cream
  • Pinch salt
  1. For Version 1, grind nuts in a food processor to a fine paste then add remaining ingredients. Adjust to taste with more sugar if needed and more milk until a spreadable consistency is formed.
  2. For Version 2, grind nuts in a food processor to a fine paste. In a separate bowl add butter to melted chocolate, stirring until smooth. Whisk in cream and salt, and nut paste.
  3. For both, pour into jars and keep in fridge until needed.



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