Chocolate Hazelnut Spread

Jul 25, 2026 · By VanillaGoods

Pantry Butter spreads compound butters Origin: Ugandan Vanilla: Extract Medium

Jar of chocolate hazelnut spread with toast

A chocolate hazelnut spread for toast, bagels, and biscuits. Best with Ugandan vanilla (bold, chocolatey, smoky); any pure vanilla works. Makes about 1 1/2 cups (24 servings of 1 tablespoon).

Prep 20 min

Cook 12 min

Total 32 min

Servings 24

Diet Dairy free

Ingredients

Adjust yield

servings

2.0 cups (270.0 g)hazelnuts, about 10 oz, skins on
⅓ cup (28.0 g)unsweetened cocoa powder, sifted
¾ cup (90.0 g)confectioners' sugar, sifted
2.0 tbsp (30.0 ml)neutral oil, such as canola
1.0 tsp (5.0 ml)VanillaGoods pure vanilla extract
¼ tspfine sea salt

Make it at home

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Instructions

Heat the oven to 350°F. Toast the hazelnuts on a rimmed baking sheet until the skins crack and the nuts are golden, 10 to 12 minutes.
Wrap the warm nuts in a kitchen towel and rub to remove most of the skins. Cool for 10 minutes.
Process the nuts in a food processor until they turn into a smooth, runny butter, 5 to 8 minutes, scraping the bowl often.
Add the cocoa, confectioners' sugar, oil, vanilla, and salt and process until glossy and smooth, 1 to 2 minutes. It thickens as it cools.

Tips

Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Ugandan (bold, chocolatey, smoky), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
Storage: Store airtight at room temperature for up to 2 weeks or refrigerate for up to 1 month.

Recipe FAQ

How long does it take to make chocolate hazelnut spread?

Plan on 20 minutes of prep and 12 minutes of cooking. It makes about 1 1/2 cups (24 servings of 1 tablespoon).

How should I store chocolate hazelnut spread?

Store airtight at room temperature for up to 2 weeks or refrigerate for up to 1 month.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

A chocolate hazelnut spread for toast, bagels, and biscuits. Best with Ugandan vanilla (bold, chocolatey, smoky); any pure vanilla works. Makes about 1 1/2 cups (24 servings of 1 tablespoon).

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

99 Calories / serving

8.2g Fat

6.4g Carbs

1.9g Protein

4.2g Sugar

Whole recipe (24 servings): ~2376 cal · 197g fat · 154g carbs · 46g protein · 101g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 99 calories

What it takes to burn one serving

Brisk walking 19 min·1.1 mi·~2200 steps
Walking uphill or incline treadmill 13 min·0.7 mi·~1300 steps
Moderate cycling 10 min·2.0 mi
Swimming laps 14 min
Jogging 10 min·0.8 mi·~1600 steps
Stair climbing 9 min·~800 steps
Dancing 16 min
Bodyweight circuit training 10 min
Cleaning, errands, or playing with the dog 23 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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