Homemade Dark Chocolate Hazelnut Spread (Nutella-Style)

This quick, easy homemade dark chocolate hazelnut butter is like Nutella—only better. Packed with roasted hazelnut flavor, it has a thick, spreadable texture and is naturally sweetened with coconut sugar for a vegan- and paleo-friendly treat.

Dark Chocolate Hazelnut Butter [Vegan + Paleo Homemade Nutella]

HOLY YUM.

That about sums it up—this chocolate hazelnut spread is dangerously delicious. Spoonful after spoonful disappears as you savor its rich, nutty chocolate flavor.

This homemade Nutella alternative takes about 10 minutes and uses just five simple ingredients. All you need is a high-powered blender or a food processor to achieve a silky, peanut-butter-like texture.

Start with raw or already roasted hazelnuts. If using raw nuts, roast them in the oven at 350°F for 10–15 minutes until golden and fragrant. If your hazelnuts are already roasted, warm them briefly in a skillet for a few minutes. Warming the nuts helps them break down faster and allows the sugar and coconut oil to dissolve more easily, resulting in a smooth, creamy spread.

Then combine the warm hazelnuts with cocoa powder, coconut sugar, virgin coconut oil, and a pinch of sea salt in your blender or food processor. Blend on high, pausing to scrape the sides as needed, until the mixture becomes completely smooth and spreadable. In a powerful blender this usually takes just a couple of minutes.

Use this dark chocolate hazelnut butter on toast, pancakes, fruit, or oatmeal. It also works beautifully as a frosting for brownies or sandwiched between cookies. It’s thick, glossy, and just sweet enough from the coconut sugar—perfect for fans of Nutella and natural nut butters.

This recipe yields about two half-pint jars—perfect for gifting. Fill jars, tie on a ribbon, and share with Nutella-loving friends for an easy, thoughtful present.

If you make it, I’d love to hear how it turned out. Leave a comment or share a photo on Instagram so others can enjoy this healthier homemade Nutella, too.

Dark Chocolate Hazelnut Butter

Chelsea Colbath

A thick, creamy homemade version of Nutella made with hazelnuts, cocoa powder, and coconut sugar. Spread on toast, pancakes, or gift in jars for the holidays.

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Time 20 minutes

Course Dessert

Servings 2 cups

Ingredients

1 lb raw or roasted unsalted hazelnuts about 3 1/2 cups
1/3 cup cocoa powder
1/3 cup coconut sugar can substitute organic brown sugar
1/4 cup virgin coconut oil
1/2 teaspoon sea salt

Instructions

If starting with raw hazelnuts, place them on a sheet pan and roast at 350°F for 10–15 minutes, or until golden and fragrant. If using pre-roasted hazelnuts, warm them in a skillet over medium heat for about 5 minutes. Warming the nuts is important: it helps them break down into a smooth butter and allows the sugar and coconut oil to dissolve.
Add the warm hazelnuts, cocoa powder, coconut sugar, coconut oil, and sea salt to a food processor or high-powered blender. Blend on high for 2–5 minutes, stopping to scrape down the sides as needed, until the mixture reaches a smooth, creamy consistency. In a powerful blender this can take about 2½ minutes.
Transfer the dark chocolate hazelnut butter to a 16 oz glass jar and let cool completely before sealing. Store in the pantry for up to a month, though it’s likely to be enjoyed long before then.

Notes

Use a dry, granulated sweetener like coconut sugar or dry brown sugar. Liquid sweeteners (maple syrup, honey, etc.) will cause the nut butter to seize and will not produce the correct texture.