Hazelnut Chocolate Spread Recipe – Easy Homemade & Gluten-Free

Last Updated on 4 months by Neha Deshmukh

Hazelnut Chocolate Spread Recipe – Easy Homemade & Gluten-Free

Hey everyone! If you’re anything like me, you have a serious weakness for chocolate hazelnut spread. But store-bought versions can be loaded with sugar and…well, stuff you can’t even pronounce! So, I decided to create my own, and honestly? It’s SO much better. This homemade hazelnut chocolate spread is incredibly easy to make, totally gluten-free, and tastes like a dream. Plus, knowing exactly what goes into it gives me such peace of mind. Let’s get started!

Why You’ll Love This Recipe

This isn’t just another chocolate spread recipe. It’s a game-changer! It’s unbelievably smooth, intensely chocolatey, and has this wonderful, nutty depth of flavor. Making it yourself means you control the sweetness and quality of ingredients. Trust me, once you try homemade, you’ll never go back to the jarred stuff. It’s perfect for spreading on toast, swirling into yogurt, or even just enjoying straight from the spoon (no judgement here!).

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 9 oz (approximately 255g) hazelnuts
• ¼ teaspoon vanilla extract (about 1.25ml)
• ¼ teaspoon salt (about 1.25ml)
• ⅓ cup (approximately 65g) powdered sugar
• 3 teaspoons cocoa powder (about 9g)
• 6 oz (approximately 170g) dark chocolate
• 1 tablespoon coconut oil (about 15ml)

Ingredient Notes

Let’s talk ingredients for a sec! These little things make a big difference.

• Hazelnuts: I prefer using raw, skin-on hazelnuts for the best flavor. You can find them at most grocery stores or online. Roasting them yourself really brings out their natural sweetness.
• Dark Chocolate: This is where you can really splurge! A good quality dark chocolate (I like 70% cacao or higher) will make all the difference. The better the chocolate, the better the spread.
• Coconut Oil: Don’t worry, you won’t really taste the coconut oil. It just adds a lovely smoothness and helps create that perfect spreadable consistency. Plus, it’s a healthier fat option! You can substitute with another neutral oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, preheat your oven to 375°F (190°C). Spread the raw hazelnuts on a baking sheet in a single layer. Roast them for 12-15 minutes, until the skins start to crack and they smell wonderfully fragrant.
2. Once they’re cool enough to handle, grab a clean kitchen towel. Wrap the hazelnuts in the towel and rub vigorously to remove as much of the skins as possible. Don’t worry if you can’t get every little piece off – it’s okay!
3. Now for the fun part! Add the skinned hazelnuts to your food processor. Blend for 3-5 minutes, stopping to scrape down the sides as needed. At first, they’ll turn into a coarse meal, then a paste, and finally, a beautifully creamy butter. Be patient – it takes time!
4. Add the vanilla extract, salt, powdered sugar, cocoa powder, melted dark chocolate, and coconut oil to the food processor.
5. Blend for another 2-3 minutes, until everything is completely smooth and combined. If it seems too thick, add a tiny bit more coconut oil, a teaspoon at a time.

Expert Tips

• Patience is key! The food processor needs time to work its magic. Don’t rush the hazelnut blending process.
• Warm the chocolate: Melting the dark chocolate before adding it helps everything blend together more smoothly.
• Scrape, scrape, scrape! Regularly scraping down the sides of the food processor ensures everything gets incorporated evenly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a good quality vegan dark chocolate! There are some amazing options available now.
• Sugar-Free Adaptation: Substitute the powdered sugar with a sugar-free alternative like erythritol or stevia. Adjust the amount to your taste. My friend, Priya, who’s watching her sugar intake, loves this version!
• Nut-Free Seed Butter Alternative: If you have a nut allergy, you can try using sunflower seed butter as a base. It won’t taste exactly like hazelnut, but it’s a delicious alternative.

Serving Suggestions

Okay, now for the best part – enjoying your creation! Here are a few of my favorite ways to use this spread:

• Spread generously on toast or bagels.
• Swirl into yogurt or oatmeal.
• Use as a dip for fruit (strawberries and bananas are amazing!).
• Spread on pancakes or waffles.
• Or… just eat it straight from the jar!

Storage Instructions

Store your homemade hazelnut chocolate spread in an airtight container in the fridge. It will keep for up to 3 weeks. It might harden slightly in the fridge, but it will soften up quickly at room temperature.

FAQs

Got questions? I’ve got answers!

• How do I prevent the spread from separating? A little separation is normal, especially if it’s been in the fridge for a while. Just give it a good stir before using.
• Can I use other types of nuts? Absolutely! Almonds, walnuts, or even pecans would be delicious.
• What’s the best way to roast the hazelnuts? Keep a close eye on them! They burn easily. You want them golden brown and fragrant.
• Can this be made in a high-speed blender? While a food processor is ideal, a high-speed blender can work, but it might take longer and you may need to add a little more liquid.
• How can I adjust the sweetness level? Start with less powdered sugar and add more to taste. Remember, you can always add, but you can’t take away!

Enjoy making (and eating!) this incredible hazelnut chocolate spread. I hope it becomes a new favorite in your kitchen! Let me know in the comments how it turns out for you.