Chocolate Hazelnut Spread

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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.

Choc Hazelnut Spread
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  1. 90g Rapadura or coconut sugar
  2. 60g hazelnuts (toasted or raw)
  3. 50g good quality, dairy free dark chocolate (70-85% cocoa), broken into pieces
  4. 20g cacao powder (or good quality cocoa)
  5. 100g almond milk
  6. 70g coconut oil,Β coconut butter, ghee, or butter
  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!!)
  1. The flavour is best with roasted hazelnuts, but it is still quite good with raw hazelnuts.
Quirky Cooking


  1. Susan says:

    Oh, yum! AGAIN! Lol!

  2. Rebecca says:

    Thanks for posting this! One thing I miss so much about being dairy-free is Nutella!

  3. 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.

  4. Rosa says:

    This is wonderful! I made it with milk and butter as we eat dairy. I love the intensity that the cocoa adds.

  5. 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!

  6. scone says:

    IS there anyway not to use the rapadura? Or a substiture for it? and for the chocolate, can I use cacao nibs?

  7. Sodapop1971 says:

    Ditto to the last questions!

  8. Jo Whitton says:

    Hmm, my comment disappeared!! πŸ™
    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 πŸ™‚

  9. Jo Whitton says:

    Oh, I meant to say, you’d need a bit more butter/coconut oil I think, and more sweetener – sweeten to taste.

  10. Carly says:

    This is amazing! I didn’t have hazelnuts so I put in cashew butter instead, and used the coconut butter. It is so good!

  11. 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?

  12. Jo Whitton says:

    That will work, Tania! Same weight. πŸ™‚

  13. 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. πŸ™‚

  14. Sasa says:

    Hi Jo,

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

    Love your recipes!

    Kind regards from the Netherlands.


  15. 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,

  16. […] recipe is simply a homemade nutella type chocolate mixture (based on my hazelnut chocolate spread recipe), molded around a roasted hazelnut and coated in crushed, roasted hazelnuts. I didn’t bother […]

  17. […] – nut butter (or pour a little chocolate into a mold, let it set, add a dab of nut butter, then pour chocolate over to fill molds; or fill with chocolate hazelnut spread )  […]

  18. […] let me just say that my kids are BIG nutella freaks (when I let them gorge) and they said they LOVE this home-made nutella. Its does this funny thing to you as a mum when you can give your kids the almost […]

  19. […] and whipped up these dessert pizzas with the leftover pizza dough. I topped them with my homemade Chocolate Hazelnut Spread, some cherries and blueberries, zabliagone (a kind of egg yolk custard, no milk, a bit like […]

  20. josie says:

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

  21. 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!

  22. Karen says:

    Oh my goodness!!!!! This is amazing!! Thanks Jo!

  23. Margie says:

    Hi Jo
    could you use raw cacao butter instead of the block of chocolate?

  24. 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.

  25. Justina says:

    I have made it and it looks terrible. It is not smooth at all. What have I done?

    • 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.

  26. Sue says:

    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.

  27. 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.

  28. Caz says:

    jo, how long and where is the best place to store it? Pantry? Fredge? I

  29. 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)!

  30. 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 πŸ™

  31. Jacqui England says:

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

  32. Tash says:

    I have just made this for my kids and it was such a winner. My very fussy 9 year old LOVED it! Thanks!

  33. 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!!!!

  34. Lee-Ann says:

    Wow so easy – I used cashews. Thanks Jo

  35. 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?

  36. Katie says:

    Hi Jo πŸ™‚

    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 πŸ™‚


  37. Janine le Roux says:

    If I double or triple batch do I cook for the same amount of time?

  38. 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!

  39. 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!

  40. 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!

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