Hot to make Hazelnut Chocolate Spread

Hot to make Hazelnut Chocolate Spread

Full recipe for a better, tastier and healthier homemade Hazelnut Chocolate Spread

Like most other people in Germany I grew up eating a lot of hazelnut chocolate spread (of course most of the time the one of the best selling brand out there). And I continued to love it when getting older.

However, I also started to look at my diet more closely and the quality of things I usually eat. Having a close look at the branded hazelnut spreads out there is eye opening. Let’s have a look at the ingredient list and nutritional values of the best selling Hazelnut Spread:

Ingredient list of Nutella

That Hazelnut Spread contains 13% Hazelnuts. Around 70% of this product is palm oil and sugar (this is why it tastes good, fat and sugar combined always tastes good). However, they still call this product Hazelnut Spread.

 Nutritional Values of Nutella

Nearly 60% of the final product is sugar, nearly 11% is saturated fat. The portion of 15g is actually tiny, but it’s still around 10% of the recommended intake – per day.


Let’s have a look if we can make this better, healthier, and still make it taste great. Let’s make a REAL Hazelnut Spread.


Shopping List for your homemade Hazelnut Chocolate Spread

  • Hazelnuts, 1 pack (200g)
    I tried raw hazelnuts before, but the best results I had was with blanched and roasted hazelnuts
  • Cocoa Powder, 1 to 2 tea spoons
  • Honey, 1 tea spoon
  • Dark chocolate, 30g to 35g
    I usually tend to use chocolate with high cocoa content as that’s low in sugar
  • Optional: Cocoa Nibs (just a few)


Needed equipment

  • Strong food processor
  • Beautiful glass jars with lid

How to do

1) Grind Hazelnuts

Put the hazelnuts into your food processor / chopper and grind them. First they will just be chopped, just continue (that’s why you need a strong food processor that can go for a few minutes). After a while, they will transform themselves into soft consistency. That’s the whole secret: If it’s not hazelnut butter, keep grinding.

Grind hazelnuts

Grind hazelnuts

2) Add Cocoa Powder

Add the cocoa powder. The more cocoa powder you use, the darker your hazelnut spread will be. I tend to use 1 to 2 tea spoons.

Add Cocoa Powder

Add cocoa powder

3) Add chocolate and cocoa nibs

Put in the chocolate (cocoa nibs are optional for adding a bit more crunch). If you don’t grind too much longer, you will find little chocolate chunks in the final spread. 🙂

Add Chocolate

Add chocolate

4) Add honey

The more honey you add, the stiffer the spread will become. I recommend to use just a little, then grind a little more and check if you like the consistency. If it’s too runny, just add a little more honey, little by little.

Add honey

Add honey

5) Put into a beautiful jar

If you put it into a nice jar, close and seal it, your Hazelnut Chocolate Spread will be good for a few weeks.

You can even pasteurise it to make it last longer – but it will become a little dryer.

Fill into jars

Fill into jar

6) Enjoy 🙂

Congratulations! You just created a Hazelnut Chocolate Spread that

  • actually contains a decent amount of hazelnuts (80% vs. 13% of your shop bought version)
  • does not contain any palm oil
  • has much more unsaturated fat that is actually good for you (more than double)
  • has much less sugar (12% vs. 56% of your shop bought version)
  • has more protein
  • tastes better (ok, that is subjective – but it definitely tastes nuttier)
Hazelnut Chocolate Spread
Hazelnut Chocolate Spread (I have actually eaten half while making it)

See the full video for Hazelnut Spread on YouTube: