Craving a creamy, chocolatey spread without the guilt? This homemade chocolate spread is the perfect healthy twist on Nutella—rich, delicious, and made with simple ingredients you’ll love!
Jump to:
Chocolate hazelnut spread is a rich, creamy mix of roasted hazelnuts and chocolate that’s perfect for breakfast, snacks, or baking. It’s a popular favorite often enjoyed on toast, pancakes, or even straight from the jar.
This homemade recipe is made with natural ingredients like roasted hazelnuts, high-quality chocolate, and honey or maple syrup. It has less sugar and fat than store-bought spreads like Nutella, making it a wholesome choice without sacrificing flavor.
This spread is as versatile as it is delicious! Use it as a topping for toast, pancakes, or waffles, or swirl it into oatmeal and yogurt. It’s also perfect for baking—think babka, muffins, or cake fillings.
Why you'll love this recipe
Ingredients You Need
You need these ingredients to make this homemade healthy Nutella:
- Hazelnuts: Whole, raw, and roasted to enhance their nutty flavor.
- Chocolate: Use dark chocolate with 70% dark chocolate (halve the amount and add more sugar).
- Natural Sugar: Honey, or substitute with maple syrup or unrefined sugars like coconut sugar.
- Vegetable Oil: Hazelnut oil for fragrance and nutrition, or replace with neutral oils like coconut, canola, or walnut oil.
- Cocoa Powder (Optional): Adds richness and a darker color.
- Vanilla Extract: Pure vanilla extract for a delicate flavor boost.
- Salt: A pinch of sea salt to enhance the chocolate’s flavor.
How to make Healthy Chocolate Hazelnut Spread
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- Preheat your oven to 302°F (150°C). Spread the raw hazelnuts on a baking sheet lined with parchment paper and roast them for about 10 minutes.
- Let the hazelnuts cool, then rub them between your hands or inside a kitchen towel to remove the skins.
- Place the hazelnuts in a food processor or blender. Blend on high speed in 2-minute intervals until smooth and creamy, forming a hazelnut puree.
- Melt the chopped chocolate using a double boiler or microwave, stirring until smooth.
- Add the honey, hazelnut oil, unsweetened cocoa powder, vanilla extract, and salt to the hazelnut puree. Blend until combined.
- Pour in the melted chocolate and blend again for about 1 minute until the spread is smooth and creamy.
- Transfer the chocolate spread to a glass jar with a tight lid. Store at room temperature or in the fridge. Enjoy!
Serving Suggestions
- Perfect for Breakfast: Spread it on toast, pancakes, or waffles.
- A Creamy Twist: Stir it into oatmeal or yogurt.
- Fruit Dipper: Pair it with strawberries, bananas, or apple slices.
- Dessert Topper: Drizzle over ice cream or brownies for extra indulgence.
- Sweet Treat: Use it to fill cookies or layer on cakes.
- Straight from the Jar: Grab a spoon and dig in—no shame here!
Tips for this recipe
Storage instructions
Room temperature: You can store the spread in a jar with a lid at room temperature for 2-3 weeks.
Freeze: If you want to keep it longer, you can refrigerate or freeze it. In the fridge, it will become thicker, but you can warm it up in the microwave for a few seconds or spread it on warm toast to bring back its creamy texture.
Variations & Substitutions
More Filling Recipes
I hope you love this Healthy chocolate spread. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Healthy Chocolate Spread
- Total Time: 30 minutes
- Yield: 25 portion
Description
Healthy Chocolate Hazelnut Spread (Homemade Nutella) – a rich, delicious, and wholesome homemade recipe perfect for making a small jar of goodness!
Ingredients
- 200 g (1 ⅓ cups) hazelnuts, or hazelnut butter
- 70 g (3 ½ tbsp) honey, or maple syrup
- 1 tbsp unsweetened cocoa powder
- 40 g (¼ cup chopped) dark chocolate (70%)
- 40 ml (3 tbsp) hazelnut oil
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 302°F (150°C). Spread the whole hazelnuts (with the skin) on a baking tray lined with parchment paper.
- Roast the hazelnuts in the oven for about 10 minutes, then let them cool for a few minutes.
- To remove the skins, rub the hazelnuts between your hands or inside a tea towel until most of the skin comes off.
- Break the chocolate into pieces and melt it using a double boiler or in the microwave, stirring occasionally until smooth.
- Place the roasted hazelnuts in a blender or food processor and blend for 5-7 minutes, pausing every 2 minutes to prevent overheating, until a smooth hazelnut paste forms. (You can skip this step if you're using store-bought hazelnut puree.)
- Add the unsweetened cocoa powder, hazelnut oil, honey, vanilla extract, and salt to the blender. Blend again until fully combined and smooth.
- Pour in the melted chocolate and blend once more until the mixture is completely smooth and creamy.
- If the spread appears grainy, add a small amount of hazelnut oil and blend again until smooth.
- Transfer the chocolate hazelnut spread to a jar with a lid and store it at room temperature for up to 2-3 weeks.
Notes
Storage: Keep your chocolate hazelnut spread in a glass jar at room temperature for 2-3 weeks. For longer storage, refrigerate it (it will thicken, but you can warm it slightly to soften) or freeze it for up to 3 months.
Tips:
- Roast hazelnuts to enhance their flavor.
- Blend until completely smooth, adding a little oil if needed.
- Adjust sweetness to taste with honey or maple syrup.
- Use a clean spoon to keep it fresh longer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: breakfast, snack
- Cuisine: Française
Nutrition
- Calories: 91
- Sugar: 4
- Sodium: 2
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
Leave a Reply