What if we made a chocolate hazelnut spread that was actually mostly hazelnuts? This easy homemade chocolate hazelnut spread is made with approximately 66% roasted hazelnuts, considerably less added sugar and no palm oil.

It is rich, chocolatey and satisfyingly nutty, without requiring any melted chocolate. Unlike commercial spreads that prioritise an ultira smooth and sweet finish, this homemade version tastes distinctly of natural roasted hazels. Most importantly, you’ve full control over its sweetness, cocoa intensity and consistency.

Why You Will Love This Recipe

  • Made with approximately 66% roasted hazelnuts, much higher than commercial brands
  • Uses less added sugar, easy to customise to your preferred sweetness
  • No melted chocolate required
  • No palm oil
  • Rich in real roasted hazelnut flavour
  • Made with simple, familiar ingredients

While this is a more nutrient-dense and less-sweet alternative to many commercial chocolate spreads, it is still energy-dense because hazelnuts naturally contain its own fats. I prefer describing it as a higher hazelnut, lower added sugar, healthier alternative rather than treating it as a “healthy” food. So, eating in moderation is still important here!

Tips for Success

  • Blend hazelnuts while still warm, not hot. Warm hazelnuts release their natural oils more readily, helping them turn into nut butter. However, putting piping-hot hazelnuts into a sealed blender can trap heat and pressure. 
  • Blend the hazelnuts fully before adding anything else. Do not add the cocoa powder or icing sugar while the hazelnuts are still crumbly. These dry ingredients will absorb the oil and make the mixture considerably thicker. The hazelnut should resemble chunky peanut butter before you add additional ingredients in.
  • Give your blender regular breaks. Making this requires sustained blending and can cause the mixture and appliance to become very hot. Pause every now and then for a couple of minutes.If the blender becomes very hot, switch it off, unplug and allow everything to cool before continuing. 
  • Ideally, use an upright blender or a food processor rather than an inverted blender which is what I used in the video.

Without further ado, the recipe!

Video Coming Soon!

Healthier Homemade Chocolate Hazelnut Spread
by Javier Tan July-26-2026

Make an easy healthier homemade chocolate hazelnut spread with 66% roasted hazelnuts, less added sugar, no palm oil – Nutella inspired.

Ingredients

  • Approx 1 and 2/3 Cup or 220g Hazelnuts
  • 1/4 Cup or 25g Cocoa Powder, sift if clumpy
  • 1/3 Cup + 2 Tsps or 45g Icing Sugar
  • 1 Tsp or 5ml Vanilla
  • Pinch of Salt
  • (Optional) 3 Tbsps or 20g Milk Powder
  • Approx 1 Tbsp to 1.5 Tbsp or 15g – 20g of Neutral Vegetable Oil (e.g. Canola, Sunflower). Adjust depending on your preference for the spread’s consistency

Instructions

  1. Roast 220g hazelnutsat 170C, 10 – 12 mins. Then, Ccol till warm approx 10 mins.
  2. Next, blend to release oil / nut butter consistency. Duration will depends on the strength of the blender / food processor. Also note that I recommend and upright blender or food processor, and will recommend giving the blender a break every couple of minutes in case it gets too hot.
  3. Next, blend with cocoa powder, icing sugar, salt, vanilla and milk powder until evenly coloured.
  4. Then, mix in half the oil and blend. Check if the spread is of the preferred consistency before adding in more oil..
  5. Transfer to a clean jar and cap once cooled.
  6. Serve and enjoy!

Details

  • Prep time: 1 hour
  • Cook time: 20 mins
  • Total time: 1 hours 20 mins
  • Yield: Makes 1 Jar of 300g+ Chocolate Hazelnut Spread

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well refrigerated for up to 4 weeks (recommended), or room temp for 1 – 2 weeks.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan