Chocolate Hazelnut Spread

January 25, 2012

This chocolate hazelnut spread is so delicious it’s hard to quit eating.

I was reminded of this delicious spread when my friend, Mika texted me yesterday requesting an alternative to peanut butter for her son, Kai, who refuses to put anything else on his toast! I gave them a blender for Christmas, and suggested they make their own flavored nut butters.

Even though this spread contains a lot of natural sugar, I decided it would be a great fun start to get Kai excited about making something other than peanut butter. He really enjoys experimenting in the kitchen with smoothies, so this worked.

This chocolate hazelnut spread is really simple, and you don’t have to roast or skin the hazelnuts. I just throw them in raw and whole. Tweak the cacao powder, maple syrup, and coconut oil to taste. This butter will keep in the fridge for up to a week. But, it never lasts that long.


Chocolate Hazelnut Spread

This raw vegan chocolate hazelnut spread tastes like Nutella without all of the dairy and refined sugar.

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Tess Masters



  1. ​Throw all of the ingredients into your high-speed blender, and blast on high for about 1 minute, until smooth and creamy. Use the tamper, or stop the machine periodically and scrape down the sides of the container. 
  2. Transfer to a sealed glass container, and keep in the fridge. 

Recipe Notes

Photo by Trent Lanz, and styling by Alicia Buszczak


Comments 18

  1. Tess, when I saw this one come in on Facebook, I knew right away I was whipping it up today. FABULOUS! I did alter a bit – I used 1 TB. of maple syrup and about 8 drops of liquid Vanilla NuNaturals Stevia ( to lessen the sugar quota) and added a few drops of orange extract. HOLY MOLY! I just want to sit in the corner and eat this stuff like a piggie! 🙂
    This is a true winner and I think it’s better than the real Nutella – just my opinion. Thanks!

    1. LOL!
      Kibby PIG OUT on this!
      Your blend sounds A-MAZING!
      I just whipped it up and HOLY MOLY indeed!
      You are quickly becoming my number one piggy blending friend.
      Thanks for sharing.

      1. Cool – big smiles! I love your recipes! Also, your enthusiasm for nutritional quality and tastiness. That’s what I am about too. I want the best quality of nutrition but it has to taste DARN GOOD. I love spending time in kitchen playing and creating. You have become one of my favorite sources for inspiration and consider you a friend. Thanks!

        1. Aw….thankyou…
          Yes! We ARE friends now 🙂
          Yes! I agree. Whole Foods and GREAT flavour!
          Hopefully we will meet half way one day and have a cook up!

  2. Do hazelnuts not need to be soaked for easy digestibility and easier blending like cashews and almonds? Just curious, I want to try this soon but am being careful with nut intake. Thanks.

    1. All nuts are best if soaked and dehydrated to neutralize enzyme inhibitors and increase nutrient potential and digestibility. However, you must use dried nuts to make butter. You will get a slimy mess if you use soaked. If you soak the hazelnuts to activate them, they must be dehydrated.

  3. I made a version using dates for sweetener and started in food processor. I didn’t like the texture so added soy milk and agave and blended in the Vitamix to a silky smooth texture just about the same thickness as Nutella. I like it for a treat on graham crackers, or just by the spoonful.

    1. Ana, if you’re not vegan, honey will work. I’ve made this with coconut nectar and dates, and they both work really well. You could also try a mixure of birch xylitol and stevia to make this sugar-free. But, that may be even more difficult to source in Portugal. I have toured to Portugal several times with some theater shows, and it is just so beautiful.

  4. Hey guys.. I just did and I love it!
    I’m so sad that my hazelnuts burnt. 8 minutes (for me) was a lot! I should put 5-6 minutes 🙁

    1. Oh! So sorry your nuts burnt. But, there’s always the next batch. Great to know about the time. I will mention that in the recipe.

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