This chocolate hazelnut spread is a simple, homemade alternative to store-bought versions like Nutella, made with just a few clean ingredients and blended until silky smooth. It’s dairy-free, gluten-free, paleo-friendly, and rich with roasted hazelnuts and chocolate, giving you deep flavor without refined sugars or additives.
Because it’s so quick to make — blending for about a minute — this recipe is perfect for whipping up a fresh spread whenever you want. Use it on crepes, toast, fruit, or just enjoy a spoonful straight from the jar — its creamy texture and balanced sweetness make it versatile and delicious.
Equipment
- High-powered blender or food processor
- Spatula
- Measuring cups and spoons
- Airtight storage jar
Ingredients
- 1 cup roasted hazelnuts
- 1 cup chocolate chips (dairy-free if needed)
- 2 tablespoons extra light tasting olive oil
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Place the roasted hazelnuts, chocolate chips, olive oil, vanilla extract, and sea salt into a high-powered blender or food processor.
- Blend on high until the mixture becomes smooth and creamy, scraping down the sides as needed to help it combine evenly.
- Transfer the spread into a clean jar and let it cool if warm.
Recipe Info
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Total Time: 3 minutes
- Servings: 4–6
- Cuisine: Dairy-free / Gluten-free / Paleo
- Course: Condiment / Dessert
How to store
Store in an airtight jar in the refrigerator for up to 2–3 weeks. If the spread hardens when chilled, let it sit at room temperature briefly before using or stir in a small amount of warm oil to soften.
What not to do
Do not use raw hazelnuts — they need to be roasted for the best flavor and creaminess.
Do not overblend on low speed — use a high-powered blender so the nuts break down smoothly.
Do not skip the oil — it helps create a silky texture.
Tips & Variations
Use dark chocolate chips or dairy-free chocolate for a richer, deeper flavor.
Add a tablespoon of honey or maple syrup if you prefer a sweeter spread.
For extra hazelnut flavor, toast the hazelnuts yourself before blending.
Stir in a pinch of cinnamon or espresso powder for a flavor twist.
Approximate Nutrition
(Per serving estimate — 1/4 cup)
- Calories: ~210
- Fat: ~17 g
- Carbohydrates: ~11 g
- Sugar: ~8 g
- Protein: ~3 g
- Fiber: ~2 g
Ingredients
Method
- Place the roasted hazelnuts, chocolate chips, olive oil, vanilla extract, and sea salt into a high-powered blender or food processor.
- Blend on high until the mixture becomes smooth and creamy, scraping down the sides as needed to help it combine evenly.
- Transfer the spread into a clean jar and let it cool if warm.
Notes
- Fat: ~17 g
- Carbohydrates: ~11 g
- Sugar: ~8 g
- Protein: ~3 g
- Fiber: ~2 g
Conclusion
This homemade chocolate hazelnut spread is a wholesome and delicious alternative to commercial versions, made with simple ingredients and blended to smooth perfection. It offers the rich taste you crave without processed sugars or additives, making it a satisfying choice for breakfast, snacks, or dessert. The clean ingredients and effortless method let you enjoy it with confidence and versatility.
FAQs
Does this spread need to be refrigerated?
Yes, storing it in the refrigerator helps it stay fresh longer and maintain texture.
Why is there oil in the recipe?
The oil helps achieve a creamy, spreadable texture — without it the mixture can be too thick or gritty.
Can I use a different nut instead of hazelnuts?
Yes, almonds or cashews can be substituted, though the flavor will differ.
Is this recipe paleo and gluten-free?
Yes, it’s both paleo-friendly and gluten-free when made with compliant chocolate chips.
Can I sweeten it more?
Yes, add a small amount of honey or maple syrup to adjust sweetness to your taste.
