Sugar-Free Homemade Chocolate Hazelnut Spread
A healthy, sugar-free chocolate hazelnut spread you can make at home — perfect on toast, chapati, or fruit.
Ingredients
Equipment
Method
- Preheat your oven to about 180°C (or use a heavy-bottom pan on low heat if using stovetop). Spread the raw hazelnuts on a baking tray (or pan) and roast for about 8–10 minutes until they begin to brown and smell nutty. Keep an eye so they do not burn.
- Remove from heat and let them cool a bit. Then rub the hazelnuts in a clean kitchen towel or between your palms to remove as much skin as possible. Some skins may stay — that’s fine.
- Transfer the roasted hazelnuts to a food processor or blender. Blend until they turn into a coarse meal and then gradually become a smooth nut butter. This may take 2–4 minutes depending on your machine. Scrape sides as needed.
- Once you have smooth hazelnut butter, add melted coconut oil, unsweetened cocoa powder, powdered sweetener, vanilla extract (if using), and a pinch of salt. Blend again until the mixture becomes smooth and spreadable. If it’s too thick, you can add 1 tsp warm water or a drop more oil to adjust consistency.
- Taste your spread and adjust sweetness or cocoa level according to preference. Once done, transfer to a clean, dry glass jar. Let it cool fully before sealing.
Notes
Store the spread in an airtight jar. Because this version uses no dairy, it’s fine at room temperature for up to 1 week, or refrigerated for 3–4 weeks. If stored in fridge, it may firm up — leave at room temperature for 10–15 minutes before use to make spreading easier.