Homemade Chocolate Hazelnut Spread – Two Ways (Maple Syrup & Dates)
Serves 14
10 mins prep
15 mins cook
10 mins Blending time
35 mins total
Few things are as comforting as a spoonful of chocolate hazelnut spread. This homemade version is naturally sweetened, refined sugar–free, and easy to adjust to your taste. I’ve tested and perfected two variations — one with maple syrup (with a dark chocolate option) and another using dates for a fruitier sweetness.
Base
For Maple Syrup Variation
For Dates Variation
Toast the hazelnuts: Preheat oven to 350°F (175°C). Spread hazelnuts on a parchment-lined baking sheet and toast until fragrant and lightly golden, about [timer minutes=10]10–15 minutes[/timer], stirring occasionally.
Cool and peel: Wrap warm hazelnuts in a kitchen towel and steam for 1 minute. Rub to remove most skins. Allow to cool completely.
Make hazelnut paste: Transfer nuts to a high-speed blender (e.g., Vitamix) or food processor. Blend on low speed at first, scraping down sides as needed, then increase to high until smooth and glossy (about [timer minutes=5]5–7 minutes[/timer]).
Tip: Vitamix gives the smoothest texture but requires at least a double batch for best flow; reserve half if needed. Food processor works with single batch but may be slightly grainier (still excellent for homemade).
Prepare the chocolate: Melt chocolate gently (microwave in 10–15 second bursts, stirring between intervals). Allow to cool to just above room temperature (~86°F/30°C) to avoid seizing when added to nut paste.
Combine: Add melted and cooled chocolate, maple syrup or dates, dry milk powder (if using), oil, salt, vanilla, and optional extract to the nut paste. Pulse or blend briefly until smooth ([timer minutes=1]1–2 minutes[/timer]), pausing to stir. Tip: For regular brand chocolate or if concerned about seizing, add chocolate at the very end as a finishing mix-in.
Adjust consistency & sweetness
Add more oil for silkier texture
Add milk as needed (especially for dates version)
Add more maple syrup or dates for sweetness
Add more chocolate for richer flavor
Store: Transfer to airtight glass jars. You can store maple syrup version at room temperature for 1 week (stir before using). Refrigerate both versions up to 2 weeks, or freeze up to 2 months. Refrigeration will firm it up; microwave very briefly or let stand at room temperature before spreading.