Homemade Chocolate-Hazelnut Spread


  • Makes1 Cup
Homemade Chocolate-Hazelnut Spread

(Photo: Roberto Caruso)

Chatelaine Triple Tested


  • 200 g raw, unsalted hazelnuts, or filberts, about 1 1/2 cups

  • 56 g semi-sweet chocolate, melted

  • 2 tbsp honey


  • Preheat oven to 400F. Lay filberts in a single layer on an ungreased rimmed baking sheet. Bake in centre of oven until lightly toasted, about 5 min. Transfer to a tea towel. Rub filberts until most of skin flakes off. Whirl nuts in a food processor or blender until finely ground, scraping down sides as needed, about 3 min. Pulse until creamy, then whirl in chocolate and honey. Use immediately or refrigerate up to 2 weeks.

4 ways to serve It

French crepes recipe: Spread chocolate-hazelnut butter on half a ready-made crepe. Top with sliced bananas and whipped cream. Fold in half.

Honey & Almond Fudge: Line an 8 × 4-in. loaf pan with plastic wrap, leaving a 1-in. overhang. Combine 1 1/2 cups graham cracker crumbs with 2/3 cup roasted-almond butter, 5 tbsp honey and 2 tsp vanilla. Press into prepared pan using damp hands. Chill until firm, about 30 min. Cut into small squares.

Crispy Lace Cookies: Line 2 baking sheets with parchment paper. Stir 2/3 cup granulated sugar with 1/2 cup melted unsalted butter, 1/2 cup natural peanut, roastedalmond or creamy cashew butter, 1/4 cup all-purpose flour, 1 beaten egg and 1/4 tsp vanilla. Drop 1 tsp batter onto prepared sheets, about 2 in. apart. Batter will spread. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until edges are deep golden, about 5 min. Cool on baking sheets for 2 min. Transfer to a wire rack to cool completely.

Cashew Satay Dip: Stir 2 tbsp creamy cashew butter with 2 tbsp water and 1 tbsp hoisin. Serve with crudités or spring rolls.

Nutrition (per serving)

Calories 105, Protein 2g, Carbohydrates 7g, Fat 9g, Fibre 1g.

Variations (For these nut butters, omit chocolate and honey from main recipe.)
Roasted-Almond: Use blanched whole almonds instead of filberts. Toast, then whirl until finely ground. Blend in 1 tbsp vegetable oil until creamy.
Natural Peanut: Use roasted, unsalted peanuts. Whirl until creamy. (No extra oil required.)
Creamy Cashew: Use raw, unsalted cashews. Toast, then whirl until finely ground. Blend in 2 tbsp vegetable oil until creamy.
Cashew-Tahini: Use raw, unsalted cashews. Toast along with 1/3 cup sesame seeds. Whirl until finely ground. Blend in 2 tbsp vegetable oil until creamy.

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