Chocolate Hazelnut Spread

Chocolate Hazelnut Spread - Quirky Cooking

I REALLY love chocolate! (Have you noticed?) I love chocolate drinks, and chocolate cakes, and chocolate cookies, and chocolate-banana-macadamia ice-cream, and chocolate sauce… I even love chocolate chicken!! (My dh and I went to a Mexican restaurant last night, and of course I had to order Mole Poblana – chocolate chilli chicken – yum!) I’ve been meaning to post my recipe for hazelnut chocolate spread for a while… It’s much healthier than Nutella, and to make it dairy free you can use dairy free chocolate and coconut oil – works beautifully! You could even use this amazing coconut butter (made in minutes in the Thermomix from dried coconut) instead of the coconut oil, although it doesn’t turn out quite as smooth, and has a slight ‘coconutty’ flavour. Otherwise, use ghee (recipe below) or just good old butter (if you can have it). Hide this delicious spread in the back of the fridge, and then when you feel the need for some chocolate, you can spread it thickly on a hot bread roll, or some toast, or onto strawberries, and sneak off to your room to eat it! Just don’t tell the kids and hubby it’s there, or it won’t last long!  Note: First you should toast your hazelnuts in the oven and rub off the skins with a tea towel. If you don’t have time or can’t be bothered, you can use the raw hazelnuts, the flavour will just be a bit less nutty.

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Choc Hazelnut Spread

  • Author: Quirky Cooking

Ingredients

Scale

90g Rapadura or coconut sugar

60g hazelnuts (toasted or raw)

50g good quality, dairy free dark chocolate (70-85% cocoa), broken into pieces

20g dutch processed cocoa powder

100g almond milk

70g coconut oil, coconut butter, ghee, or butter

Instructions

  1. Place sugar into bowl and mill 10 sec/speed 9.
  2. Add hazelnuts and mill on 10 sec/speed 9.
  3. Add chocolate and mill 10 sec/speed 9.
  4. Add remaining ingredients and cook 6 mins/60C/speed 3.
  5. Place in a sterilized jar and keep in fridge for up to 3 weeks. (Not that it will last that long!!)

Notes

  • The flavour is best with roasted hazelnuts, but it is still quite good with raw hazelnuts.

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58 thoughts on “Chocolate Hazelnut Spread

  1. Jo says:

    That’s okay! I hadn’t had Nutella for years, because of the milk and sugar in it, so was very pleased with this! Btw, you can use butter or coconut oil instead of the ghee.

  2. Iwa Brown says:

    Wow Jo, this recipe is a winner!!! Made it earlier today… almost dairy-free… had some made up rice milk but only had milk chocolate…. next time i will make it completely dairy-free. So yummy!

  3. Jo Whitton says:

    Hmm, my comment disappeared!! 🙁
    Ok, I’m sure it’s fine to use cacao nibs – just grind them up in a dry bowl, 100g at a time, speed 9 for 30 seconds, and set aside what you don’t need for another recipe. It grinds finer that way.

    You can use raw sugar or coconut sugar or xylitol instead of the rapadura if you like – or a liquid sweetener like coconut nectar, rice malt syrup or honey. Should work fine.

    Jo 🙂

  4. Tania says:

    Jo, I know you’re super busy, so please excuse a possibly stupid question … I have every ingredient on hand except hazelnuts BUT I do have hazelnut meal. Seeing as your recipe calls for grinding the hazelnuts anyway – do you think this would work as a substitute?

  5. Tania says:

    Super busy and still she answers almost straight away. Such a legend! Thank you so much. I tried replying to your comment from my phone and it wouldn’t let me – so, apologies for the delayed response. 🙂

  6. Sasa says:

    Hi Jo,

    Is cacao powder or cocoa the same as raw chocolat powder?

    Love your recipes!

    Kind regards from the Netherlands.

    Sasa

  7. Anonymous says:

    Hi there,

    I was wondering how much this recipe makes? I need 400g…. will I need to increase the quantities?

    Thank you so much,
    Rachel

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  12. josie says:

    Delicious, thank you for posting this recipe – it’s the very best hazelnut spread I’ve ever tasted.

  13. Mandy says:

    I hope this isn’t a silly question–but the Thermomix Everyday cookbook (for TM31) says to take the skin off the hazelnuts. Do you do this? I can’t wait to try it!

  14. Carina says:

    Hi jo, I made plain chocolate today but noticed when I pulled it out of the freezer my chocolate had split (butter on top). What did I do wrong? Thanks.

    • QuirkyJo says:

      It may need to be mixed a little more, or it could be because it was too grainy from the sweetener. I find honey or maple syrup work well and it doesn’t split.

    • QuirkyJo says:

      Did you use toasted nuts and rub off skins, or raw nuts? It will be grittier if you use raw with skins – see note above the recipe.

  15. Sue says:

    Hi,
    Just found your yummy sounding recipe. Do you know how much this recipe makes, roughly? As I’m thinking of making some for Christmas prezzies. And also, if I don’t have a Thermomix (would love to have one someday…), would you advise that I just heat & stir it gently in a saucepan on the stove until the ingredients are combined?? Thanks.

    • QuirkyJo says:

      It makes about 400g. You can make it in a food processor/blender then melt on stovetop, gently, yes.

  16. Erin says:

    I just made this with my daughter! Delicious!! I didnt have any hazelnuts, so i used walnuts instead. The mixture was a little runny for my daughter’s’ liking, so i added a couple more blocks of dark chocolate to thicken it up. i love this more than nutella. i’m making some for my xmas hampers.

  17. Silja says:

    Absolutely love this! Made it with almonds and put a few stevia leaves (and less sugar) in and it’s a delight. Many thanks – your blog is great (as well as your cookbook)!

  18. Annette says:

    Hi Jo, is it possible to make this with a dairy free milk chocolate? & do you buy a normal block of eating chocolate or a cooking chocolate? I know dark has better health benefits but my daughter won’t eat anything made with dark choc 🙁

  19. Jacqui England says:

    Just made this with cashews as that’s what i had in the house. Perfect. This is now my go to!

  20. Rachel says:

    Oh. Em. Gee! Just made this. It’s amazing. I don’t actually like Nutella but I made this as my son loves it on crepes. I happened to have a 100g bag of toasted hazelnuts so I just used them all. I also added a scant pinch of salt. You can really taste the hazelnuts and when it cools down in the fridge, the texture is soooooo goooood. Thank you!!!!

  21. Kate says:

    Hi, I made this yesterday and it is delicious!! I’m just wondering if it normally sets quite hard? Mine is quite hard to spread straight from the fridge. Did I perhaps do something wrong? Or is that normal?
    Thanks

  22. Katie says:

    Hi Jo 🙂

    Just wondering how long this will last if stored in the fridge (made with coconut oil)? I’m thinking of making it for christmas presents 🙂

    Thanks!

  23. libby says:

    Thanks Jo
    Thumbs up from my 10 year old who has been very cross with me for not buying Nutella…your recipe has saved me from giving in and buying some today to relieve my mother guilt.
    Thanks so much!

  24. Claudia says:

    OMG!!!! This is so yummy! D A N G E R!!! It certainly won’t last long in my fridge!
    Thank you so much for this awesome recipe!!! Loving it!

  25. Gunda Mattys says:

    Does this have to remain in the fridge? If so, will it still be easy for a child to spread.

    Any substitutions to make this something that doesn’t have to stay in the fridge DS 8 is just learning how to make breakfast and I am experimenting with several recipes. I used Rice Bran Syrup instead if sugar worked well.

    • Quirky Cooking Team says:

      Yes, the spread must be kept in the fridge;-/. Try bringing it to the room temperature before you use it – just get it out of the fridge an hour before you think you might use it! thx

  26. Hilary says:

    I’m not a big Nutella / choc spread fan, but my daughter likes it, so every now and again we make some. This is the second time I’ve made this as a nut-free version so that she can have it in school (using sunflower seeds instead of hazelnuts). I think this is my favourite version yet – we had this cooking while some low carb waffles were being cooked and literally just poured it on… Divine!!! Thanks for another fabulous recipe, Jo!

  27. Marion says:

    I haven’t had Nutella in more than a decade (more concern re environmental impacts than for health reasons), and never had the time to give this recipe a go. Now, thanks to self-isolation in this crazy world, I have finally done it! And boy was it worth the wait. Now to decide whether I let my kids know about it or hide it all for myself in the back of the fridge.! Thanks for another ripper, Jo 🙂

    • Quirky Cooking Team says:

      Hi Kirstin, You would have to blend your sugar, hazelnuts and chocolate in a food processor or blender. Then place all ingredients in a pot and cook slowly on a stove until nice, thick and all mixed through together. Hope this works for you. Good luck;-).

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