Chocolate Hazelnut Spread is a creamy, gluten-free vegan alternative to classic Nutella, made with rich roasted hazelnuts and smooth cacao. It’s a simple, wholesome treat that skips dairy and refined sugar without losing the indulgence.
The spread comes together by blending roasted hazelnuts with cocoa powder, plant-based milk, and a touch of natural sweetener until velvety. Ingredients like pure vanilla and a pinch of salt round out the flavor, much like in these hazelnut cacao balls or chocolate almond truffles.
The result is a luscious, spoonable spread with deep chocolate notes and a nutty aroma that’s perfect on toast, swirled into oatmeal, or drizzled over gluten-free vegan chocolate chip cookies. It’s the kind of recipe that makes you look forward to breakfast or dessert.
Why This Recipe Works (Spoiler: It’s Ridiculously Easy)
This isn’t just another sad “healthy” alternative that tastes like chalk.
The magic lies in toasted hazelnuts, which bring that iconic nutty depth, and medjool dates for natural sweetness without the sugar crash. Cocoa powder? Check.
A pinch of salt to make flavors pop? Obviously. Blend it all into silky perfection, and boom, you’ve got a spread that’s vegan, gluten-free, and accidentally nutritious.
Even your non-vegan friends will beg for the recipe.
Ingredients You’ll Need
- 2 cups raw hazelnuts (because skimping on nuts is a crime)
- 3 medjool dates, pitted (nature’s caramel)
- ¼ cup cocoa powder (the darker, the better)
- 2 tbsp maple syrup (or agave if you’re fancy)
- 1 tsp vanilla extract (optional, but why wouldn’t you?)
- Pinch of salt (trust the process)
- 2-4 tbsp plant-based milk (adjust for your desired thickness)
How to Make It (No PhD in Blending Required)
- Toast the hazelnuts: Spread them on a baking sheet and roast at 350°F for 10-12 minutes until fragrant. Let them cool slightly, then rub off the skins (a little messy, totally worth it).
- Blitz the nuts: Toss the hazelnuts into a food processor and grind until they turn into a smooth butter. This takes patience, about 5-10 minutes.Scrape the sides often unless you enjoy uneven texture (weirdo).
- Sweeten the deal: Add dates, cocoa powder, maple syrup, vanilla, and salt. Process until combined. Taste and adjust sweetness if needed.
- Thin it out: Drizzle in plant-based milk, 1 tbsp at a time, until you hit that perfect, drippy consistency.
- Spread, dip, devour: Transfer to a jar (or eat straight from the blender, we’ve all been there).
Storage Tips (If It Lasts That Long)
Store this spread in an airtight container in the fridge for up to 2 weeks.
If it thickens too much (thanks, fridge magic), let it sit at room temp for 10 minutes or stir in a splash of milk. Pro tip: Double the batch and freeze half. Because running out is a tragedy.
Why This Spread Is a Game-Changer
Unlike Nutella, this version is packed with fiber, healthy fats, and zero refined sugar.
Hazelnuts deliver vitamin E and antioxidants, while dates keep things sweet without spiking your blood sugar. It’s also dairy-free, gluten-free, and customizable, want it thicker? Skip extra milk.
Prefer it sweeter? Add another date. Take that, Big Chocolate.
Common Mistakes (Don’t Be That Person)
- Under-blending: If your spread’s gritty, you didn’t process it long enough.Patience, grasshopper.
- Over-toasting nuts: Burnt hazelnuts taste like regret. Set a timer.
- Using rock-hard dates: If yours are dry, soak them in warm water for 10 minutes first. No one likes chunky “smooth” spread.
Swaps and Subs (Because Life Happens)
No hazelnuts?
Try almonds or cashews (though it’ll taste less Nutella-esque). Out of dates? Sub 2 tbsp coconut sugar, but the texture changes.
Not vegan? Regular milk works, but then it’s just gluten-free. FYI, peanut butter makes a decent base if you’re into chocolate-peanut chaos.
FAQs (Because You’re Curious)
Can I use roasted hazelnuts instead of raw?
Yes, but skip the toasting step.
Just rub off the skins and proceed. Raw nuts give you more control over flavor, though.
Why isn’t my spread getting smooth?
Your food processor might lack power, or you’re not blending long enough. High-speed blenders work better, but scrape the sides every minute.
Is this cheaper than store-bought?
Initially, no, hazelnuts aren’t cheap.
But homemade lasts longer, tastes better, and won’t leave you with a sugar hangover. IMO, worth it.
Final Thoughts
This spread proves healthy doesn’t mean boring. It’s rich, versatile, and secretly good for you, like a superhero in dessert form.
Slather it on pancakes, swirl it into oatmeal, or eat it by the spoonful when no one’s watching. Once you try it, Nutella will taste like a distant, overly sweet memory. You’re welcome.