Name: Dark Chocolate Hazelnut Spread
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 3 cups raw hazelnuts; ⅔ cup chopped dark chocolate, (approximately 3 to 4 oz.); 1 tsp. pure vanilla extract; ½ tsp. sea salt (or Himalayan salt)

If you are in the camp of people who believe that Nutella makes everything taste better (we see you), take note: You can easily make your own lick-the-bowl-clean chocolate hazelnut spread from scratch with wholesome ingredients.

After toasting the hazelnuts in the oven, peel the skins off (they’ll come right off), and a quick spin in a food processor turns them into a lusciously creamy nut butter.

All that’s left is to stir in melted dark chocolate.

Did you ever dream that putting dark chocolate hazelnut spread on your pancakes would be 21 Day Fix-approved?

Or that you could spread this indulgence on fruit or whole-wheat toast? It is, and you can!

But don’t go crazy — two tablespoons of this swoony spread is one serving, so don’t devour it with a spoon (and probably don’t lick the bowl).

This dark chocolate hazelnut spread can be stored at room temperate for up to three weeks, making it a perfect homemade gift.

Pack it in small jars tied with ribbon and for a thoughtful, memorable present.

4.32 from 19 votes

Dark Chocolate Hazelnut Spread

Nutella fanatics take note: it is easy to make your own lick-the-bowl-clean chocolate hazelnut spread from scratch with wholesome ingredients.

Course Dessert

Keyword chocolate, hazelnut spread

Prep Time 20 mins

Cook Time 18 mins

Total Time 38 mins

Servings 16 servings, 2 Tbsp. Each

Calories 197 kcal

Author Beachbody

Ingredients

3 cups raw hazelnuts
⅔ cup chopped dark chocolate, (approximately 3 to 4 oz.)
1 tsp. pure vanilla extract
½ tsp. sea salt (or Himalayan salt)

Instructions

Preheat oven to 350° F.
Line a large baking sheet with parchment paper. Place hazelnuts on baking sheet in an even layer. Bake for 12 to 15 minutes, or until light brown. Cool slightly.
If hazelnuts contain skins, place slightly cooled hazelnuts on a kitchen towel. Roll to remove as many skins as possible.
Place hazelnuts in a food processor (or blender); pulse until hazelnuts form hazelnut butter, about 5 to 8 minutes. Scrape sides as needed.
Place chocolate in a microwave-safe glass measuring cup. Microwave for 60 seconds on 50%; stir. Microwave for another 30 seconds on 50%; stir until chocolate is completely melted. If needed, microwave for additional 30 second increments on 50%. Do not overcook. Chocolate will melt as you stir it.
Add chocolate, extract, and salt to hazelnut butter; pulse until creamy and well mixed.
Store at room temperature for 2 to 3 weeks.