Chocolate Hazelnut Butter Recipe

This vegan recipe for homemade Chocolate Hazelnut Butter is guaranteed to elevate your opinion of the humble nut butter. How could you possibly go wrong with cocoa and hazelnuts, right? 

I know what you’re thinking… Nutella®!

Well, sorry to disappoint you but this is not a copycat recipe for Nutella®.

Although this hazelnut spread is also made with hazelnuts, the rest of the ingredients are slightly healthier. Let me explain.

When you look at the list of ingredients on any label, they are written in order of weight. So, the first ingredient is usually the one that is present in the largest amount.

Let’s take a look at the ingredient list of Nutella® -the first ingredient is sugar, followed by palm oil, hazelnuts, cocoa, skim milk, etc… So there is more sugar and oil than any other ingredient.

Don’t get me wrong, I love Nutella® just as much as the next person. It makes a great treat when smothered on bread, as a filling for crescent cookies or making a chocolate pizza.

In fact, I don’t trust anyone who tells me they don’t like the stuff, but we need to keep those New Year’s resolutions going — you know, the ones we all made about eating healthier.

If you have a food processor, this recipe for cocoa hazelnut butter is an easy, tasty, healthy and economical spread to make at home.

Mise en place

The only prep for this recipe is preparing the hazelnuts. Please refer to the step by step tutorial on how to roast hazelnuts. We also need to remove the skins as they are known to provide a bitter aftertaste.

Instructions

Place the 2 cups of the warm skinless nuts in a food processor and pulse for 30 seconds. 

Process the nuts first on low speed, then on high.  Remember, you need to scrape down the sides of the bowl every few minutes or so just like we did when we made almond butter. 

Before you know it, the natural oils will be released and the hazelnuts is transformed into nut butter. This can take anywhere from 5-10 minutes depending on the strength of your food processor.

Let’s make this nut butter a little more decadent. Let’s add the rest of the ingredients! 

More specifically, 2 tablespoons cocoa powder, ⅓ cup of coconut sugar, ½ teaspoon vanilla extract and ⅛ teaspoon of salt. As an optional ingredient add ¼ teaspoon of espresso powder. 

Pulse for 30 seconds for the mixture to come together. Do not over mix as the mixture can seize and separate. 

Taste and adjust for sweetness. 

So now, instead of reaching for that jar of you-know-what, reach for this chocolate hazelnut spread.

But remember everything in moderation!

Tips

• While processing the hazelnuts, allow your food processor to rest every few minutes to prevent the motor from overheating. 
• Roasting the hazelnuts might seem like an extra step, but you will be compensated with a flavorful spread. 
• When processing warm roasted hazelnuts, the breakdown of the oils occurs more quickly. It is therefore not necessary to add any oil since the hazelnuts release their own oils. 
• Be patient. Depending on the type of food processor you have, it can sometimes take up to 10 minutes for the hazelnuts to transform into nut butter.
• The strength of your food processor will determine the final texture of the nut butter anywhere from smooth to slightly granular and nutty.
• Scraping down the sides throughout the process ensures an even transformation. 
• For a sweeter nut butter, simply increase the amount of sugar.
• Use a sterile jar and lid to maximize the storage period. 

How do I store this spread?

Once you have attained the right consistency, transfer to sterile jars and allow to come to room temperature before refrigerating. This chocolate spread can be refrigerated for up to one month. Please note that the spread will harden slightly once refrigerated.

How to enjoy

Nut butter is great to spread on toast, swirl into your breakfast bowl, blend into your smoothie, or use as a filling in this braided sweet bread recipe. You can also enjoy a spoonful, straight from the jar! 

Hazelnut recipes

If you love the combination of chocolate with the earthy nutty flavor of hazelnuts, this chocolate biscotti recipe is for you. Hazelnuts also provide the perfect crunch in these Italian brutti ma buoni cookies.  

Recipe inspiration

When I realized that Nutella is essentially a mixture of sugar and palm oil with little hazelnuts and cocoa, I decided to try to make my own. 

A few years ago, I bookmarked this video from America’s Test Kitchen. I loved the fact that the focus is on the hazelnuts.

Over the years, I have made a couple of changes to the recipe and that is why I am republishing this recipe. 

If you are looking for a chocolate spread recipe, it’s coming! 

Please note that if you prefer a sweeter spread, increase the amount of coconut sugar. 

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

Ciao for now,

Maria 

★★★★★ If you have made this healthy hazelnut butter recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

This post was originally published on January 22, 2017, and republished on February 6, 2021 with updated content and photos.