Homemade Chocolate-Hazelnut Spread


Making homemade chocolate and hazelnut spread, aka Nutella has always been on my list, but I tried it only recently. It was so delicious, I was sorry I haven’t tried before.

All you need is hazelnuts, cocoa powder, maple syrup, olive oil and bitter-sweet chocolate. It tastes and smells amazing and most importantly, it is so incredibly pure, free of preservatives, processed sweeteners and oils.

The only problem I had was the texture. My food processor is not a super professional one, so it didn’t come out perfectly smooth. Despite that this recipe is a must try.


  • 1 cup hazelnuts
  • 2 tbs unsweetened cocoa powder
  • 3 tbs maple syrup (you can add up to 5 in case you want it sweeter)
  • 3 tbs olive oil
  • 80 g dark chocolate

Note : 1 cup – a standard cup of 240 ml


  1. Preheat the oven to 180°C.
  2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 10-15 minutes, until they’ve browned a little.
  3. Wrap the hazelnuts in a kitchen towel and rub to remove as much loose skin as possible.
  4. Let cool completely.
  5. Melt the chocolate in bowl placed over a saucepan with gently simmering water or in the microwave and let cool slightly. In a food processor, grind the hazelnuts with the oil and maple syrup until they form a paste.
  6. Add the cocoa powder and continue processing until the mixture is as smooth as possible.
  7. Add the melted chocolate and blend well again.
  8. The homemade chocolate spread is ready.
  9. Scrape the spread into a jar and let it cool to room temperature.
  10. Keep it in the fridge for up to a week

As I previously mentioned the consistency was not very smooth, due to the fact that my food processor is not a professional one.

I’ve tried adding milk, which makes it significantly smoother, but in this cake it only lasts around 3 days in the fridge.

Anyhow, I strongly recommend making chocolate spread at home, it his healthier and tastes heavenly. It pairs perfectly with toast, cookies, crepes etc.

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