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Homemade Chocolate-Hazelnut Spread

Alice Gao

Yield: Yields about 1 cup

Unlike its popular commercial counterpart that lists sugar and palm oil as primary ingredients, this all-natural chocolate hazelnut butter is primarily roasted hazelnuts and cocoa powder. Try it on crepes, smear it on toast, or melt it and serve it over ice cream.

This recipe is excerpted from Better from Scratch. Read our review.


  • 1 cup whole hazelnuts
  • 3 Tbs. hazelnut or walnut oil
  • 1 tsp. vanilla extract
  • 1/2 cup confectioners’ sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp. salt


  • Preheat the oven to 350°F (180°C). Spread the hazelnuts on a rimmed baking sheet and toast until the nuts are golden brown and the skins are blistered, about 15 minutes. Working in small batches,  rub the still-warm  nuts vigorously between your palms to remove their papery skins. Do not worry if some skin remains intact.
  • Transfer the nuts to a food processor and process until they break down into a semi-liquid paste, about 3 minutes. Add the oil and vanilla and process until smooth. Scrape the nut butter  into a bowl.
  • Sift together  the confectioners’ sugar, cocoa powder, and salt into the nut butter, then stir together with a rubber spatula until completely blended.
  • Store the spread in a glass jar or other airtight container at room temperature for up to 1 week, or refrigerate for up to 1 month, then bring to room temperature before serving.


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