clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Chocolate Hazelnut Butter

  • Author: Maria Vee
  • Total Time: 30 minutes
  • Yield: 1 1/3 cups 1x


This is better than anything you will find in the store. We guarantee you will fall in love all over again with this cream, rich homemade chocolate hazelnut butter.


Units Scale
  • 2 cups hazelnuts
  • 2 tablespoons hazelnut oil (can also use vegetable oil)
  • 3 tablespoons honey
  • 1/3 cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • pinch salt


  1. Preheat oven to 325° F. Position rack in the center.
  2. Line baking sheet with parchment paper.
  3. Spread hazelnuts on a baking sheet and toast in oven for about 12-15 minutes, or until skins have browned and begin to crack.
  4. Wrap hazelnuts in a kitchen towel and rub together to remove the skins. Another method is to place the hazelnuts in a bowl; cover with another bowl and shake.
  5. Add warm skinless hazelnuts to a food processor and process on low speed until creamy and smooth (about 10 minutes). You will need to scrape down the sides of your bowl every few minutes or so.
  6. Add the rest of the ingredients and process until smooth.
  7. Pour mixture into jars.
  8. It can be kept at room temperature or refrigerated for one month. Please note that the spread will harden once refrigerated.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Nut Butter
Scroll To Top