Tuesday, 26 January 2016

Chocolate Hazelnut Spread Recipe - Make Your Own Delicious Chocolate Spread Just Like Nutella!

There are not too many people who do not like chocolate hazelnut spreads like Nutella!

I guestimate a tub of choc spread is probably on the shopping list of most Australians each week. With six children who constantly snack, I have to say, we consume a giant tub of Nutella, probably every 10 days or so. (Probably more like weekly!) Whether it's in a sandwich, on toast or straight from the tub on a spoon, no-one will disagree, chocolate spread is a divine bit of goodness to consume at any time of the day. (I'm speaking from experience here!)

While I love the store-bought varieties of chocolate spread that are available in increasing numbers, the foodie in me craves a wholesome homemade variety for my fussy adult taste-buds. (Kids love this spread too by the way.) Truth is, making your own chocolate hazelnut spread is dead-easy. It takes all of 20 minutes and all you need is an oven to roast your hazelnuts and a decent blender or a Thermo appliance.

The great thing about making your own choc-hazelnut spread, is that you can control the amount of sugar and chocolate - even consistency. Don't hold back from trying this basic recipe with other nut types too. Try cashews or peanuts or even almonds. This is a tasty spread packed with protein and nutrients and the whole family will enjoy this. My toddler is very fond of this homemade creation!

The smell of roasting hazelnuts in your own home is a real experience too!

Chocolate Hazelnut Spread
Makes one 375ml jar of delicious spread.
Preparation time 15-20 minutes.

250 grams whole natural hazelnuts

3 tablespoons of pure organic coconut oil

3/4 of a cup of soft icing sugar

3 tablespoons of unsweetened cocoa powder. (Cadbury Bournville Cocoa is ideal.)

Pinch of salt

One teaspoon of vanilla essence

One 375ml washed and sterilised jar for storage.

Preheat oven to 180 degrees C and weigh out your hazelnuts before popping them in a single layer on a small baking tray.

Roast the hazelnuts in the oven for 10 minutes.

Remove hazelnuts from the oven and pop them straight into a blender or Thermo appliance. Puree until the hazelnuts are smooth. In a standard blender this make take 5 or so minutes. For a Thermo appliance, use speed 9 for 4-5 minutes. Whatever appliance you use, be sure to pause your appliance and scrape down the sides regularly to ensure your nuts are pulverised evenly.

Times may vary here and you may find the hazelnuts become a fine grain rather than a powder - this is great, as the finished texture is delicious and this is what really sets it apart from the store brands.

Measure out your sugar, salt and cocoa powder while your nuts are prepared.

Add all other dry ingredients to the blender / Thermo appliance and while it mixes, pour the softened / liquefied coconut oil and vanilla essence into the bowl (through the lid) and mix until it all comes together in a paste-like consistency.

Your finished spread will need to be stored in a clean and sterilised jar. There are quick and easy instructions on how to sterilise jars for preserves in this post. If you are interested in making spreads, jams and preserves regularly in your blender or Thermo appliance, it's worth investing in some great re-usable jars like these ones from Mad Millie.

The end result is luscious! This spread has a fine taste and it's very nutty and chocolaty and not too sweet. Feel free to adapt the recipe to your own specific tastes. It's a real treat to try this homemade version over the store-bought varieties. A jar of this makes a fabulous gift too.

This spread keeps for around 2 weeks and should be stored in an airtight jar in a cool, dark place.

Are you a fan of Nutella?
Have you tried making your own store-bought spreads?




Linking up for IBOT


  1. This is so clever! And looks delicious, I need to find time to give this a go!

  2. I'm probably the only person in the world who never took to Nutella and therefore I have never introduced my children to it! I really should, perhaps I'll try the homemade version instead! #TeamIBOT

  3. There's a recipe for Cinnamon Vanilla Sunflower Seed Butter that is a to die for alternative to nut butters that the kids can take to school. (http://www.101cookbooks.com/archives/cinnamon-vanilla-sunflower-butter-recipe.html) We also made our own peanut butter once and it was amazing. Think I need to be getting my food processor out to start trying some others, your choc hazelnut spread is on my list! =)

  4. Looks fantastic. Must give this recipe to my daughter. She received a big jar of nutella with her name on it for Christmas and will be looking for ways to fill it when she finishes it.

  5. I love that you made your own. I don't buy it as it never lasts very long in the pantry. I am guilty of eating it straight from the jar. I used to love it on croissants with whipped cream!

  6. I love nutella and when I am in the mood (only happens every couple of months) I will sit with the jar and start eating it with a spoon. Oops

  7. Oh my gosh!! YUM! Thanks so much for sharing. I am a nutella obsessed mama so it will be nice to attempt creating my own!


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