Creamy Hazelnut Spread

A quick and healthier take on store-bought Nutella and only 5 ingredients! Spread it on bread, dip it with fresh fruit, drizzle it over pancakes or drink it with milk to make hot chocolate!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Snack
Cuisine Continental
Servings 16
Calories 187 kcal


  • Baking Tray
  • Blender
  • Storage Container


  • 3 cups Blanched Hazelnuts unsalted
  • 2/3 cup Dairy-Free Dark Chocolate substitute 3 Tbsp cacao powder and 1 Tbsp pure maple syrup + water to thin
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • Pure Maple Syrup optional, to taste


  • Preheat the oven to 350°F (175°C) and add hazelnuts to a baking tray in a single layer. Roast for a total of 12- 15 minutes.
  • Remove from the oven and add to a food processor or high speed blender. Blend on low for several minutes or until a butter is formed - the amount of time varies depending on the nuts and type of blender. Scrape down sides as needed.
  • In the meantime, heat the chocolate over a double boiler or in the microwave in 20 second increments. Set aside.
  • Once the nut butter is creamy and smooth, add the melted chocolate (or cacao, maple and water), sea salt and vanilla. Blend again until well combined.
  • Taste and add pure maple syrup to sweeten, if necessary (optional).
    If spread is too thick, add enough water to thin.
    If too thin, add a little pure maple and cacao powder until desired consistency is reached. It will also firm in the fridge.
  • Transfer to a storage container and store in the fridge for up to 2-3 weeks. Microwave it for 15-20 seconds to soften it back up before use.
Keyword plant-based

Photos by Amber Asakura

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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