This vegan Creamy Hazelnut Chocolate Spread is simple to make, creamy, healthy, packed full of flavour, and just overall amazing.
My childhood favourite food was definitely Nutella. Without a doubt. I’d eat it whenever my parents allowed it, which obviously wasn’t often enough in my opinion.
Never mind that I was allergic to hazelnuts and got eczema all over my arms. I just wanted my Nutella.
Fast forward 10 years, my allergy is gone but my obsession is not. Hence, this recipe for a homemade chocolate spread.
Considering how much I loved Nutella and anything-chocolate in general, it’s shocking that I haven’t attempted this before.
Turns out it’s super simple to make. This recipe calls for 7 ingredients and takes less than 30 minutes from start to finish.
It starts with roasting the hazelnuts for 20 minutes, which enhances the flavour and loosen the skin. Then you add them to a food processor or high-speed blender, blend and watch the magic happen!
It’s amazing how fast it goes. The hazelnuts start breaking down and turn into a nut butter within a minute or two. Then you add the rest of the ingredients, blend for another 2 minutes and your homemade chocolate spread is done!
The hardest part is not eating everything straight out of the blender. Just saying.
Besides being simple and easy to make, it’s also pretty great because:
It’s healthy. Hazelnuts have over 13 grams of protein per 100 grams. Plus, they have a high amount of several micronutrients, such as potassium, magnesium, folate, and vitamin E.
It’s packed full of flavour. Roasting the hazelnuts before processing really helps enhance their flavours. The combination of dark chocolate and cacao powder ensures a lovely chocolate flavour.
It’s creamy. When blended, the hazelnuts create a super creamy nut butter, and together with dates and melted chocolate, the result is amazing. Add more or less water to reach your preferred consistency.
It’s homemade. In my books, anything that’s homemade is so much more satisfying than anything store-bought. It also means you can adjust the flavours to your taste buds. Feel free to add more sweetness, cacao powder, or water to your chocolate spread.
It’ll last for at least a week in the fridge. But let’s be honest, it never lasts that long. Mine was gone within a few days. I’m only sorry because now I have to make a new batch. Good thing it’s so easy then!
My favourite way to eat this is definitely with a spoon straight out of the jar. But it’s also excellent on top of rice cakes, toast, cacao oatmeal, and chocolate banana bread (no such thing as chocolate overload). I definitely also plan on using it in cookies and cakes. So stay tuned for those recipes!
If you try this recipe for a Creamy Hazelnut Chocolate Spread, let me know how it turns out. Leave a comment, rate it, or share a picture on Instagram using the hashtag #themostlyhealthy.
- 1.5 cups hazelnuts (220 g)
- 1/2 cup chopped dark chocolate (56 g)
- 6 pitted dates (72 g)
- 2 tbsp cacao powder (10 g)
- 1 tsp vanilla powder
- 1 tsp salt
- 1/4 cup water (60 ml)
- Optional: 1-2 tbsp maple syrup (20 g)
Preheat oven to 180 Celsius/355 Fahrenheit.
Roast hazelnuts in the oven for 10-12 minutes or until slightly golden and fragrant. Stir halfway through.
Take the hazelnuts out of the oven and let them cool for 5-10 minutes. Use a kitchen towel to remove the skin. Place all of the nuts in the middle, fold the towel so it covers all, and use your hands to roll the nuts around. Aim to get as much skin off as possible.
Add the skinless nuts to a food processor or high-speed blender and process/blend until a butter is formed. The time this take will vary depending on your machine. It only took about 3-4 minutes in my food processor but it may take slightly longer for you. Scrape down the sides as needed.
In the mean time, melt the dark chocolate in the microwave or using a water bath.
Once the hazelnuts are creamy, add the melted chocolate, pitted dates, cacao powder, vanilla, salt, and water. Process/blend again until everything is smooth and combined. Taste and adjust to your preferences, adding more water, dates, or cacao powder.
If you want a sweeter spread, add 1-2 tbsp maple syrup or more dates.
Transfer to a jar or airtight container and store in the fridge for a few weeks.