Chocolate Hazelnut Butter Recipe

chocolate hazelnut spread

Unlike its popular  commercial counterpart  that lists sugar and palm oil as primary ingredients, this all-natural chocolate hazelnut butter recipe is primarily roasted hazelnuts  and cocoa powder.  Try it on crepes, smear it on toast, or melt it and serve it over ice cream.

 Chocolate Hazelnut Butter Recipe

Makes about one cup


Whole hazelnuts, 1 cup (5 oz/150 g)
Hazelnut  or walnut oil, 3 tablespoons
Vanilla extract, 1 teaspoon
Confectioners’ sugar, 1cup (2 oz/65 g)
Unsweetened cocoa powder1cup (3oz/20 g) Salt, 1teaspoon


Preheat the oven to 350°F (180°C). Spread the hazelnuts on a rimmed baking sheet and toast until  the nuts are golden brown and the skins are blistered, about 15 minutes. Working in small batches,  rub the still-warm  nuts vigorously between your palms to remove their papery skins. Do not worry if some skin remains intact.

Transfer the nuts to a food processor and process until  they break down into a semiliquid paste, about 3 minutes. Add the oil and vanilla and process until  smooth. Scrape the nut butter  into a bowl.

Sift together  the confectioners’ sugar, cocoa powder, and salt into the nut butter, then stir together  with a rubber spatula until completely blended.

Store the spread  in a glass jar or other airtight container at room temperature for up to 1 week, or refrigerate for up to 1 month, then bring to room temperature before serving.

Reprinted with permission from “Better From Scratch“. Photography by Alice Gao. Copyright 2014 by Weldon Owen Inc. and Williams-Sonoma, Inc.

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