Homemade chocolate-hazelnut spread. This will make you forget about the stuff in the plastic jars, forever.
Folks got real fired up over our recent post about chocolate hazelnut spreads, such as Nutella. Everyone agrees that this sweet spread is delicious, but some are surprised to learn that it’s not as healthy as it sounds. But the good news is, you can enjoy a healthier version of this treat by making your own.
Go Nuts!
Since it’s basically a nut butter, this recipe isn’t just for hazelnuts. Follow the method with your favorite nuts and flavorings.
Serve it with fruit, or without.
Chocolate-Hazelnut Spread
Makes about 2 ½ cups
½ pound raw hazelnuts (about 2 cups)
¼ cup unsweetened cocoa powder
½ cup honey
½ tsp kosher salt
2 tablespoons canola oil
Preheat oven to 350-degrees F. Place nuts on a baking sheet and toast for 8 to 10 minutes until warm and fragrant (keep an eye on them to make sure they don’t burn). Remove from oven and set aside to cool for 5 minutes. Transfer nuts to a clean dish towel; gently fold and roll towel over the nuts to remove some of the skins.
Place nuts in a food processor and process for 4 to 5 minutes, scraping down the sides of the bowl periodically. It will seem overly dry and chunky at first but continue to process until you have a smooth nut butter. Add cocoa, honey and salt and pulse to combine. With the machine running, gently stream in canola oil. Transfer to a resealable container and store in the fridge for up to one week.
Nutrition Info Per Tablespoon
Calories: 56
Total Fat: 4 grams
Saturated Fat: 0 grams
Total Carbohydrate: 5 grams
Sugars: 4 grams
Protein: 1 gram
Sodium: 14 milligrams
Cholesterol: 0 milligrams
Fiber: 1 gram
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
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My daughter is going to love this. I would never let her have Nutella as a child because of the sugar. She now loves any nut butters. I will try this one out on her. Since it only lasts one week in the freezer, would it work at half the recipe in one of the small food processors? She definitely cannot eat 2 1/2 cups in one week and I couldn't eat that much because of the chocolate.
I made this spread and the flavor was fabulous! However, it was not smooth after processing it. It was like a big glob of cookie dough. I am wondering how long you have to process it after adding the cocoa and honey. Did anyone else have this problem?
Did you use liquid or creamed honey? Liquid preferred. Maybe add a touch more oil? Some recipes I have seen show up to 1/4 cup of oil, which may overkill, but you can adjust to your tastes. Search this recipe on the web and see what you get.
[...] Friendly Like chocolate hazelnut spread? Turn it into cookies, each with only 11 grams of [...]
[...] FriendlyLike chocolate hazelnut spread? Turn it into cookies, each with only 11 grams of [...]
[...] Friendly Like chocolate hazelnut spread? Turn it into cookies, each with only 11 grams of [...]