Easy Homemade Chocolate Hazelnut Spread (Healthier)

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Let’s be honest, that jar of chocolate hazelnut spread from the supermarket holds a certain allure. It’s creamy, sweet, and undeniably decadent. But have you ever glanced at the ingredients list? Often topped by sugar and palm oil, it’s not exactly an everyday indulgence for the mindful eater. What if you could capture that same irresistible flavour, that luxurious texture, but with ingredients you can actually feel good about? Good news – you absolutely can, right in your own kitchen, and it’s surprisingly straightforward. Making your own chocolate hazelnut spread puts you firmly in the driver’s seat. You control the sweetness, the type of fat, and the quality of the chocolate and nuts. Forget unpronounceable additives and questionable oils; we’re talking whole, recognisable ingredients transformed into something truly special. Plus, there’s that undeniable satisfaction that comes from creating something delicious from scratch. The aroma of roasting hazelnuts alone is worth the minimal effort involved!

Gathering Your Treasures: The Ingredient Lineup

The beauty of this recipe lies in its simplicity and the quality of its components. You don’t need a long, complicated list. Here’s what you’ll typically need:

Raw Hazelnuts: The star of the show! Look for fresh, raw hazelnuts. Around 2 cups is a good starting point for a decent-sized batch. The quality here really matters for the final flavour.
Cocoa or Cacao Powder: Use unsweetened cocoa powder for a classic flavour. For an even richer taste and potentially more antioxidants (though we’re focusing on taste here!), opt for raw cacao powder. Choose a good quality one – it makes a difference. About 1/4 to 1/3 cup, adjust to your preference.
Sweetener of Choice: This is where you really customize. Pure maple syrup is fantastic for its flavour and liquid consistency. Coconut sugar offers a caramelly note (you might need to blend it longer or dissolve it slightly). Pitted Medjool dates (soaked briefly in hot water if dry) add natural sweetness and body. Start with around 1/4 to 1/2 cup depending on your sweetener and desired sweetness level. Remember, you can always add more, but you can’t take it out!
Vanilla Extract: Pure vanilla extract enhances all the other flavours. A teaspoon usually does the trick.
A Pinch of Salt: Don’t skip this! Salt actually balances and intensifies the sweetness and chocolate notes. Just a small pinch, like 1/8 to 1/4 teaspoon.
Optional: Oil: While hazelnuts release their own oils when blended, sometimes a little extra fat helps achieve that super-smooth, commercial-style texture, especially if your blender isn’t top-tier. Melted coconut oil or a neutral-flavoured oil like avocado oil (1-2 tablespoons) work well. Some prefer to skip it altogether for a more intensely nutty flavour.
Optional: Milk/Liquid: A tablespoon or two of plant-based milk (almond, oat) or even water can help if the spread is too thick for your liking during blending. Add sparingly.

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The Crucial Step: Roasting the Hazelnuts

This step is non-negotiable for maximum flavour. Roasting brings out the deep, nutty character of the hazelnuts and makes removing their skins much easier (though removing skins is partly optional, more on that below). Here’s how:

Preheat your oven to 350°F (175°C).
Spread the raw hazelnuts in a single layer on a baking sheet.
Roast for about 10-15 minutes. Keep a close eye on them! You’re looking for them to become fragrant and lightly browned. Some skins might start to crack or blister. Be careful not to burn them, as burnt nuts will ruin the taste.
Once roasted, let them cool slightly on the baking sheet for a few minutes until they are cool enough to handle but still warm.
Now, for the skins. Place the warm hazelnuts in a clean kitchen towel. Fold the towel over and rub the nuts vigorously. The friction will help loosen and remove a good portion of the skins. Don’t obsess over getting every last bit off; some skin remaining is perfectly fine and adds a rustic touch (and maybe a bit of fibre!). Pick out the skinned nuts and discard the loose skins.

Roasting is Key! Remember that properly roasting the hazelnuts is vital for developing their deep, rich flavour profile. This step transforms them from simply nutty to intensely aromatic. It also significantly aids in loosening the skins for easier removal, leading to a smoother final spread.

Into the Blender: The Transformation Begins

Now for the magic. You’ll need a decent food processor or a high-speed blender for this. Patience is your friend here. The Process:

Add the warm, skinned (mostly) hazelnuts to the bowl of your food processor or blender carafe.
Begin blending. It will be noisy! First, the nuts will break down into a coarse meal. Keep going.
After a minute or two, it will start to look clumpy, maybe like wet sand. Keep blending, scraping down the sides of the bowl periodically with a spatula to ensure everything gets incorporated.
Continue blending. You’ll see the mixture start to release its natural oils. It will gradually transform from a paste into a more liquidy, smoother nut butter. This can take anywhere from 5 to 15 minutes, depending entirely on the power of your machine. Don’t give up! It will get there. You’re looking for a fairly smooth, somewhat runny consistency.

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Adding the Chocolate, Sweetness, and Flair

Once you have a reasonably smooth hazelnut butter, it’s time to turn it into that dreamy chocolate spread. Get Ready to Mix:

Add the cocoa or cacao powder, your chosen sweetener, the vanilla extract, and the pinch of salt to the food processor with the hazelnut butter.
If you’re using additional oil, add it now.
Blend again until everything is thoroughly combined and the mixture is smooth and glossy. Scrape down the sides as needed. This usually takes another minute or two.
Taste it! This is your chance to adjust. Need more chocolate intensity? Add a bit more cocoa powder. Not sweet enough? Drizzle in a little more maple syrup or your chosen sweetener. Too thick? Add a tiny bit of oil or your optional liquid (milk/water), blending briefly after each addition until you reach your desired consistency.

Understanding Texture and Storage

Achieving Your Perfect Consistency

The final texture depends on blend time, nut oil content, and any added liquids or oils. If you prefer a thicker spread, blend less after adding the final ingredients and avoid extra oil or liquid. For a runnier, more drizzle-able consistency, blend longer and consider adding that tablespoon or two of oil or plant milk. Keep in mind that the spread will thicken considerably as it cools, especially if you used coconut oil (which solidifies at cooler temperatures) or if you store it in the refrigerator.

Keeping it Fresh

Transfer your homemade chocolate hazelnut spread to a clean, airtight jar or container. How you store it depends on your preference and the ingredients used.

Pantry Storage: If you didn’t add any perishable liquids like milk and used a stable oil (or no extra oil), the spread should keep well in a cool, dark pantry for 2-3 weeks. It will stay softer and more spreadable at room temperature. Natural oil separation might occur; just give it a good stir before using.
Refrigerator Storage: If you added milk, prefer a firmer texture, or want it to last a bit longer (potentially up to a month), store it in the fridge. It will become quite firm when chilled. Simply let it sit out at room temperature for 15-30 minutes to soften before using, or gently warm it if needed.

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Endless Ways to Enjoy Your Creation

Okay, you’ve made this glorious, healthier chocolate hazelnut spread. Now what? Besides eating it directly from the spoon (no judgment here!), the possibilities are vast:

Spread generously on toast, crumpets, or rice cakes.
Drizzle over oatmeal, pancakes, waffles, or French toast.
Use as a dip for fresh fruit like strawberries, bananas, or apple slices.
Swirl into yogurt or smoothie bowls.
Incorporate into baking – fill cookies, swirl into brownies, or use as a frosting base.
Make homemade ‘filled’ chocolates or energy balls.
Elevate a simple bowl of ice cream.
Spread inside crepes or croissants.

Make It Your Own: Customisation Ideas

Once you’ve mastered the basic recipe, feel free to experiment!

Nut Variations: Try adding a small amount of almonds or cashews along with the hazelnuts for a slightly different flavour profile.
Spice It Up: A pinch of cinnamon, cardamom, or even a tiny dash of cayenne pepper can add an interesting twist.
Coffee Kick: Add a teaspoon of instant espresso powder along with the cocoa powder for a mocha vibe.
Texture Boost: Stir in some cacao nibs or finely chopped toasted hazelnuts at the end for a bit of crunch.
Different Extracts: Experiment with almond extract or even peppermint extract (use sparingly!) for unique flavours.

A Truly Rewarding Treat

Making your own chocolate hazelnut spread is more than just following a recipe; it’s about reclaiming control over your food and creating something genuinely delicious and more wholesome. It takes a little time, mostly for the blending, but the process is simple, and the payoff is huge. That rich, nutty, chocolatey goodness, made with ingredients you chose, is a treat you can truly savour. So go ahead, raid your pantry, fire up that food processor, and prepare to be amazed by how easy and incredibly tasty homemade can be.