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Home » Condiments and Sauces » Chocolate Hazelnut Butter Recipe

Chocolate Hazelnut Butter Recipe

February 6, 2021 Maria 14 Comments

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Homemade chocolate hazelnut butter in a mason jar.

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? 

Homemade cocoa hazelnut spread in a mason jar.

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.

Easy Homemade Cocoa Hazelnut Butter

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. 

Roasted hazelnuts in a food processor.

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. 

Hazelnut butter in a food processor.

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! 

The addition of coconut sugar, cocoa, and salt to hazelnut butter in a food processor.

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. 

A spoonful of hazelnut spread.

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. 

A close up photo of cocoa hazelnut butter in a mason jar on a wooden board.

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.  

Easy Homemade Cocoa Hazelnut Butter

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!

Homemade cocoa hazelnut spread in a mason jar.

Chocolate Hazelnut Butter Recipe

This 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?
5 from 1 vote
Print Pin Rate
Course: condiment
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 21 tablespoons
Calories: 81kcal
Author: Maria Vannelli RD

Ingredients

  • 2 cups roasted hazelnuts skins removed
  • 2 tablespoons cocoa powder
  • ⅓ cup coconut sugar
  • ¼ teaspoon espresso powder optional
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon salt
Prevent your screen from going dark

Instructions

  • Add warm skinless hazelnuts to a food processor and process on low speed until creamy and smooth (about 5-10 minutes). You will need to scrape down the sides of your bowl every few minutes or so.
  • Add the rest of the ingredients.
  • Pulse and process for 30 seconds for the mixture to come together. Do not over mix as the mixture can separate. 
  • Taste and adjust for sweetness. 
  • Pour mixture into sterile jars.
  • Keep at room temperature or refrigerated for one month. Please note that the spread will harden once refrigerated.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

  • 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.
Total yield: 1⅓ cups
1 serving= 1 tablespoon
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
*adapted from America's Test Kitchen

Nutrition

Serving: 1serving | Calories: 81kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

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

 

Breakfast and Brunch, Condiments and Sauces, How to

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Ur pal val says

    April 27, 2018 at 19:21

    5 stars
    Just tried this… turned out great! Thanks for sharing

    Reply
    • Maria says

      April 28, 2018 at 08:23

      My pleasure! So glad you enjoyed it! Appreciate your comment 🙂

      Reply
  2. [email protected] says

    January 24, 2017 at 16:07

    Pinned for later. Definitely trying this. Thanks.

    Reply
    • Maria says

      January 29, 2017 at 14:51

      Hope you like it Deb! Appreciate you dropping by ♥

      Reply
  3. Barbarito-Levitt Paula says

    January 23, 2017 at 11:55

    I can tell from just reading your recipe that it captures the hazelnut – chocolate flavor combination perfectly. Although I was raised on Nutella, I stay away from it for exactly the reasons you mentioned. Grazie Maria, I still have some hazelnuts from Piemonte in the freezer and now know exactly what I shall do with the, Terrific Valentine’s Day gift!

    Reply
    • Maria says

      January 24, 2017 at 07:01

      Thank you Paula. Yes, these little jars of yumminess make fantastic gifts. Hazelnuts from Piemonte ♥♥♥ … that sounds amazing! Enjoy 🙂

      Reply
  4. Jess Wright @ The Cookbook Obsession says

    January 23, 2017 at 08:41

    This sounds better than Nutella! and I’m a wee bit obsessed with it 🙂 I’m going to the store to buy hazelnuts just so I can make this today. O, Yum I can’t wait

    Reply
    • Maria says

      January 23, 2017 at 18:28

      Hope you like it Jess! We will save the Nutella for ultra special occasions 🙂 Thanks for taking the time to comment.

      Reply
  5. Diane says

    January 22, 2017 at 16:31

    Miam!! Quelle belle recette, je l’essaie sans faute d’ici quelques jours 🙂

    Reply
    • Maria says

      January 22, 2017 at 16:39

      Merci Diane 🙂 C’est une recette vraiment facile… une autre alternative pour les petits déjeuners ♥

      Reply
  6. Nadia says

    January 22, 2017 at 16:25

    This recipe is so easy! I’ve been wanting to make my own for a while. Can’t wait to try!

    Reply
    • Maria says

      January 22, 2017 at 16:28

      Thanks Nadia! I like to make my own so that I can control how much sugar and salt I add. Hope you like it! Thanks for taking the time to comment 🙂

      Reply
  7. Nicoletta @sugarlovespices says

    January 22, 2017 at 16:21

    Yes! That’s a priority on our list! Your cocoa hazelnut butter looks amazing!

    Reply
    • Maria says

      January 22, 2017 at 16:30

      Thanks Nicoletta! Hope you like it! The food processor does all the work with this recipe! Appreciate you dropping by… hope you are having a great week-end 🙂

      Reply

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I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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