Creamy Chocolate Hazelnut Spread

Want to take your healthy snacking up a notch? This creamy chocolate hazelnut spread celebrates a rich flavor combination that turns every snack into an indulgent experience. Each bite is so satisfying that you’ll wonder how you ever lived without it.

It begins with simple Homemade Hazelnut Butter enhanced with cacao powder, cinnamon, vanilla, salt, and stevia for natural sweetness. Unlike the store-bought varieties, this homemade chocolate hazelnut spread is free from added sugar and palm oil. It’s also dairy-free, vegan, and gluten-free (with certified gluten-free ingredients). Plus, it’s so simple and easy to make!

Whether you spread it on breakfast toast or as a snack dip for pretzels or fruit, this spread is truly satisfying and delicious.

Ingredients

This chocolate hazelnut spread recipe uses six wholesome ingredients:

• RAW, SHELLED HAZELNUTS – Look for these in the bulk or packaged nut section. Avoid roasted nuts, as they are often coated in seed oils. This recipe shows you how to roast hazelnuts yourself (and trust me when I say you don’t want to miss out on the aroma that will fill your kitchen).
• RAW CACAO POWDER – Cacao (not cocoa) contains flavonoids and antioxidants. I get mine from Thrive Market for a great price. [Use my link to enjoy 40% off your first box.]
• CINNAMON – Adds a subtly warming aftertaste that sneaks up on you at the end. I use Ceylon cinnamon for the extra antioxidant boost, but any variety works.
• PURE VANILLA EXTRACT – A tried and true flavor enhancer. Avoid imitation vanilla.
• SALT – I use Real Salt. It brings out the chocolate and hazelnut
• LIQUID STEVIA – For sweetness without added sugar. Too much will give the spread a funny aftertaste, so start with less and add more to your preference. ¼ teaspoon + 1/8 teaspoon was just right for me. Look for stevia without artificial flavorings or sugar alcohols. Pure liquid monk fruit drops are another no-sugar option.

How to Make Chocolate Hazelnut Spread

Step 1: Preheat the oven to 350° F. Line a rimmed baking sheet with unbleached parchment paper.

Step 2: Spread the hazelnuts on the baking sheet in an even layer and bake until fragrant and slightly oily, about 12-15 minutes. Watch them so they don’t burn. Remove from the oven and let cool to the touch, about 8-10 minutes.

Step 3: Once cool to the touch, spread the hazelnuts onto an old kitchen towel and rub them vigorously between your hands and the towel for 3-5 minutes to remove the skins (some will remain and that’s fine). Separate the nuts from the loose skins and toss the skins.

Step 4: Transfer the hazelnuts to a food processor or high-speed blender and blend on low until beginning to form a paste. Pause to scrape the sides as needed and add the cacao powder, cinnamon, vanilla extract, and salt. Continue processing, gradually increasing the speed to high until smooth and shiny, about 2 ½-3 minutes. Sweeten with stevia to taste

Storage: Keep the chocolate hazelnut spread in an airtight glass jar and store it in a dark, cool place for up to several months. Refrigeration isn’t necessary unless you need to keep it longer. Give it a good stir before enjoying it, as oil separation is natural.

How to Use Chocolate Hazelnut Spread

I have no doubt you’ll find myriad ways to enjoy this decadent snack, but here are some ideas just in case.

• With Fruit: Firm bananas, blueberries, strawberries, and orange segments dipped in chocolate hazelnut spread taste so rich and indulgent.
• On Toast or a Rice Cake: Spread a spoonful on your favorite slices for an extra special treat and top with sliced fruit if you’re feeling fancy.
• With Pretzels: If you have a penchant for sweet and salty snacks, this pairing is a match made in heaven.

All of these options pair well with my  Dark Chocolate Hummus Recipe, too. Yum! 

If you enjoyed this chocolate and hazelnut spread, please rate it below so others can find it.

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