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Easy Hazelnut Chocolate Spread

Hazelnut spread with nuts pieces

Growing up in France, I had my fair share of Nutella! This smooth, rich, sweet hazelnut chocolate spread goes on crepes, bread, “biscotte” a type of brittle bread that crunches in your mouth, on apple slices, and of course, by dipping your finger straight into the jar for instant gratification! Ok, so it was not too Covid friendly but that was another time!
After coming to America and seeing peanuts and peanut butter on just about everything, I realized that hazelnuts were France’s peanuts and Nutella was their ambassador around the world!

Jar of NutellaNutella has since got a bad reputation because the main ingredients are sugar and palm oil. We must have not been reading ingredients back then! Hazelnuts come in 4th place after skimmed Milk Powder (8.7%), Fat-Reduced Cocoa (7.4%), and soy lecithins as an emulsifier.

So what if you could make your own? Turns out you can.  No palm oil, no white sugar… All the goodness and none of the guilt! You may need to run the food processor or your high-power blender for a longer time, to obtain a really smooth butter. We like it chunky too! That’s the beauty of making it, you can choose how you like it.
If you are looking for a fail-proof French crepe recipe, look no further!
So without further ado, here it is.


Hazelnut chocolate butter

Easy Hazelnut Chocolate Spread, a.k.a Nutella

Learn how to make a yummy palm oil-free version of Nutella that can be used on crepes, toast, cakes, and more.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine European
Servings 10


  • double boiler
  • high-powered blender


  • 2.5 cups raw hazelnuts
  • 1 tbsp coconut oil
  • 4 oz dark chocolate (70% or more) (about 2/3 cup)
  • 1 tbsp maple syrup or agave
  • 1 pinch sea salt
  • 1 tsp vanilla extract


Toast the hazelnuts

  • Place the 2.5 cups of hazelnuts in a 375F oven for about 10 minutes.
  • Pour the nuts in a paper bag or a towel and shake to remove the skin.
  • You may have to do this a few times until you get most of them.

Make the spread

  • Process the roasted hazelnuts in a good blender or food processor until it is smooth butter.
  • Add the vanilla, sea salt, warm coconut oil into the blender, and pulse a few times.
  • Using a double-boiler or a bowl over a pan, melt the chocolate making sure that no water goes into the chocolate.
  • Pour the melted chocolate over the nut butter and blend until smooth. Or pulse a few times if you want a spread with more texture.
  • Pour into an airtight container. It will keep for weeks.


You may want to add more maple syrup if you like it sweeter. 
Spread on crepes, pancakes, waffles, toast, fruit... you get the idea! 
It makes a great alternative to a peanut butter jelly sandwich for a quick snack!
Keyword dairy-free, gluten-free, palm-free

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