Recipe for the Best Homemade Chocolate-Hazelnut Spread

There’s something deeply satisfying about spreading nut butter—creamy, nutty, and lightly sweet—on toast or fruit. Now imagine elevating that with rich cocoa and deep hazelnut flavor. That’s exactly what this homemade spread delivers: a chocolate flavored hazelnut spread that tastes indulgent but with clean ingredients you control.

In contrast to commercial spreads loaded with refined sugar, palm oil, and additives, this version is paleo-friendly, vegan, and free of refined ingredients. It leans on roasted hazelnuts, cacao powder, coconut cream, and natural sweeteners like raw honey or maple syrup. Because you’re making it yourself, you can tailor the sweetness, richness, and texture.

This spread is perfect on pancakes, swirled into oatmeal, dolloped on fruit, or simply savored by the spoonful. Below is the complete recipe, plus variations & tips so you can adapt it to your preferences and pantry.

Chocolate-Hazelnut Spread Recipe

Recipe Details

Yield: 1 cup
Active Time: 10 minutes
Total Time: 20 minutes

Recipe Ingredients

• 1 cup hazelnuts
• 2 tablespoons cacao powder
• 2 tablespoons coconut oil
• 1 tablespoon coconut cream
• 2 tablespoons raw honey or maple syrup
• 3 tablespoons coconut sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt

Recipe Instructions

1. Preheat your oven to 350 °F (177 °C). Arrange the hazelnuts in a single layer on a baking sheet.
2. Roast the hazelnuts for about 12 minutes, or until they turn golden and their skins begin to blister. Let them cool slightly.
3. Wrap the warm hazelnuts in a clean kitchen towel and rub vigorously to remove as much loose skin as possible.
4. Transfer the skinned hazelnuts to a food processor. Process until they become a thick paste (hazelnut butter). You may need to scrape down the sides several times.
5. Add cacao powder, coconut oil, coconut cream, raw honey (or maple syrup), coconut sugar, vanilla extract, and salt. Continue processing until the mixture is smooth and creamy—adjust texture by adding a little extra coconut cream or oil if needed.
6. Spoon the spread into a clean jar or resealable container. Seal and refrigerate. It can be stored up to about two weeks.

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Chocolate-Hazelnut Spread Nutrition Facts

*Estimated per 2-tablespoon serving of this homemade recipe.

Serving Size	2-tbsp
Calories	121
Protein	1.8 g
Carbs	8.4 g
Sugar	6.2 g
Fiber	1.3 g
Fat	9.7 g

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Variations & Tips for Homemade Chocolate-Hazelnut Spread

• Lower Sugar Version: Reduce or omit the coconut sugar and rely more on honey or maple syrup for sweetness.
• Nut-Free Alternative: Use roasted sunflower seeds in place of hazelnuts to create a seeded chocolate spread.
• Extra Creamy Texture: Use more coconut cream or a touch of warm water (just a teaspoon at a time) while processing to smooth it out.
• Roast Flavor Variation: Add a pinch of cinnamon or instant espresso powder to deepen flavor; or use dark cacao for more intensity.
• Storage Tip: The oils may separate over time—just stir before use. Serve at room temperature so the spread is easy to spread.

Photo credit: Paul Delmont