Homemade Chocolate Hazelnut Spread {Vegan, Gluten-Free}

Chocolate hazelnut spread in a jar next to a stack of pancakes

Nutella is a seriously addictive and delicious spread! But did you ever want to make your own with only the best ingredients that are healthy and organic? It’s easy to make homemade chocolate hazelnut spread with this simple, 4-ingredient recipe. It’s vegan and gluten-free to boot, and even diabetic-friendly when you use our all-natural Coco Monkey sweetener. In as little as 30 minutes, you can have a delicious snack that you’ll want to eat straight off the spoon.

What Makes This Hazelnut Spread So Healthy?

The Nuts

Let’s start with the main ingredient - the hazelnuts. Hazelnuts are packed with nutrients and healthy fats like mono- and polyunsaturated fats, and omega-6 and omega-9 fatty acids. They contain vitamins E and B6 and are a good source of protein and fiber. However, hazelnuts naturally contain phytic acid, which impairs the body from absorbing some minerals, like zinc and iron. For this reason, we use hazelnuts that have been activated with a soaking and dehydrating process. This helps to break down the phytic acid, allowing your body to absorb more of the healthy nutrients present in the nuts.

The Cacao Powder

Cacao is a much healthier option than cocoa because it has been less processed. Cocoa beans are roasted to release their oils and this process causes the beans to lose much of the natural nutrients. Raw cacao on the other hand, is packed full of more antioxidant flavonoids than red wine, green tea, and blueberries. You can use both fermented or non-fermented raw cacao powder in this hazelnut spread recipe, but the non-fermented cacao will give you a much milder flavor on the chocolatey scale. Cacao is also high in fiber and is a good source of iron and protein.

The Sweetener

While you can substitute coconut sugar, or even granulated white sugar, in this homemade chocolate hazelnut spread recipe, we suggest using Wildly Organic’s Coco Monkey sweetener for a diabetic-friendly option. Coco Monkey low-glycemic all-natural sweetener is made from organic inulin that has a mildly sweet flavor, and is considered a "prebiotic" fiber. It also contains freeze-dried organic coconut water and pure monk fruit extract for a taste that reminds you of cotton candy.

Don’t Skip the Toasting

An important step in this vegan chocolate hazelnut spread recipe is the toasting of the hazelnuts. Toasting the nuts not only gives extra flavor to the spread, but it helps the nuts to release their natural oils. Without toasting, you may spend hours with the food processor only to have a powdery result that is in no way a buttery spread.

The Food Processor Stages

There are several stages you will see as you grind your hazelnuts in the food processor for this hazelnut spread recipe. After the first couple of minutes, you will have a powdery pile of ground nuts. Scrape down the sides and continue grinding. Next, your nuts will become chunky and stick together to form a dough-like ball. You're on your way! Scrape down the sides again and keep processing until the ball breaks down and forms the smooth, buttery spread we’re looking for. Adding a little bit of coconut oil will help make your spread thinner, though it’s not necessary.

Homemade Chocolate Hazelnut Spread Recipe
Yields:1cup of spread
Prep Time15 min
Cook Time15 min
  1. Preheat oven to 350F. Spread the raw hazelnuts in a single layer on a baking sheet.
  2. Roast nuts in the middle rack of the oven for about 15 min, stirring occasionally to prevent uneven cooking. The hazelnuts will have a nutty aroma when they are toasted.
  3. Let the nuts cool. Place them in a kitchen towel and rub them around to remove loose skins. It’s ok if some skins remain on the nuts.
  4. Place nuts in a food processor and process for about 7 min or more depending on the power of your processor. Scrape down the sides periodically. Keep processing until you have reached a creamy, buttery consistency.
  5. Add the remaining ingredients and continue to process for another couple of minutes to fully incorporate. Adding the optional coconut oil will give you a smoother spread.
  6. Store in an airtight container. The hazelnut spread can be stored on a countertop for up to two weeks, in the refrigerator for up to a month, or in the freezer for three months.

Go ahead and give this simple recipe a shot! The result makes a delicious treat for yourself, or you can package it in little mason jars and give it to friends as gifts. Visit Wildly Organic for all the healthy ingredients you need for this vegan homemade chocolate hazelnut spread recipe. You’ll also find a ton of other inspirational recipe ideas on Wildly Organic’s blog. It’s never too late to make positive changes in your diet for a healthier future.

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