Homemade Chocolate Hazelnut Butter with Almonds
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Whip up a healthier homemade Chocolate Nutella in just a few simple steps! This chocolate hazelnut spread is ultra-creamy, intensely chocolatey, and has the perfect nutty crunch from roasted almonds. Sweetened with dates and finished with rich cocoa and melted chocolate, this smooth nut butter is perfect on toast, over oats and with ice cream, or enjoyed straight from the jar!
If you are looking for more homemade nut butter recipes, try my Pistachio Butter Recipe or Homemade Pecan Butter next!
About This Recipe
I love the iconic chocolate-hazelnut flavor, but a store-bought version of a chocolate nut butter often comes with too much sugar, artificial flavors, and refined oils like palm oil that I don’t need. That’s why I started making my own healthy homemade “Nutella” to capture that rich, chocolatey, nutty flavor, but in a healthier, more customizable way.
In this recipe, raw hazelnuts are roasted to enhance their flavor, and most of the skins are rubbed off for a smoother texture. Dates add a natural sweetness, while rich, melted chocolate and Dutch-process cocoa powder create that irresistible chocolatey depth. Roasted almonds are pulsed in at the end for an added crunchy surprise, but you can easily skip them if you prefer a completely smooth spread.
It might take a bit of time for your food processor to work its magic, but the result is a luscious, spoonable chocolate-hazelnut butter that thickens beautifully once cooled and has the perfect crunch from bits of almonds.
Store it in the fridge to keep it fresh for weeks, and enjoy it on toast, spooned over baked oats (like my Chocolate Baked Oats for an extra creamy bite), with fruit, or simply by the spoonful. Trust me, it’s that good!
Table of contents
Why This Recipe Works
- Easy and straightforward. You only need a handful of pantry-friendly ingredients to make this dreamy spread, and it comes together with just a few simple steps: roast, process, and store!
- More affordable than store-bought. Many chocolate hazelnut spreads are expensive (and not always made with wholesome ingredients). This homemade version is not only more cost-effective, but you can also control exactly what goes in it.
- Customizable texture and sweetness. Add crunchy roasted almonds at the end for a fun texture or leave them out for an ultra-smooth spread. You can also adjust the sweetness by using more or fewer dates or swapping in maple syrup, honey, or your favorite natural sweetener.
- Great for gifting. Pack this homemade chocolate hazelnut butter into a cute glass jar, tie it with a ribbon, and you’ve got a thoughtful, delicious gift for the holidays, birthdays, or any special occasion.
- DELICIOUS! With its deep roasted hazelnut flavor, rich chocolatey notes, and just the right touch of natural sweetness, this spread tastes incredible on toast, over oatmeal, drizzled on ice cream (such as my Ninja Creami Chocolate Peanut Butter Banana Ice Cream), or simply enjoyed by the spoonful!
Ingredients Notes And Substitutes
- Raw Whole Hazelnuts: I used raw, unsalted hazelnuts to develop a deep, toasted flavor when roasted at home. Freshly roasted nuts create a richer taste and make blending easier thanks to the warmth. You could also use pre-roasted hazelnuts if you don’t have raw hazelnuts on hand. You’ll need to briefly warm them in the oven to refresh the roasted flavor though. Avoid using pre-salted nuts so you can control the flavors.
- Raw Almonds: Added at the end for extra crunch, texture, and roasted almond flavor. Skip them if you prefer a completely smooth chocolate hazelnut butter. Alternatively, substitute with any other nuts you love.
- Dates (optional): I used pitted dried Deglet Noor dates to sweeten the spread and add a subtle caramel-like flavor. You can also use other varieties such as Medjool, Ajwa, or Bahri dates. They are all a much healthier option than regular sugar. If you prefer a different sweetener, try using coconut sugar or liquid sweeteners like pure maple syrup, honey, agave syrup, or date syrup. All are healthier alternatives than cane sugar. For a lesser sweetened version, omit the dates altogether.
- Semisweet Chocolate Baking Bars or Chips: I used Guittard semisweet chocolate baking bars and chopped them before melting. While not free of added refined sugar, I love this brand and the flavor of their chocolate in this nut butter! Feel free to use your favorite high-quality chocolate chips (or chocolate wafers), either sugar-free or with added sugar. You can also use an even darker chocolate if you prefer a more intense chocolate flavor.
- Coconut Oil: It helps melt the chocolate smoothly and gives the spread a silky consistency. I’ve also made it with extra light tasting olive oil with good results. Hazelnut oil, almond oil, or avocado oil are all excellent alternatives for achieving a similar texture. Nut oils will enhance the nutty flavor, while avocado oil will have a neutral taste and creamy finish.
- Vanilla Extract: Adds warm, vanilla notes that complement the chocolate flavors.
- Unsweetened Dutch Process Cocoa Powder: Recommended for its rich, deep chocolate taste. You can also use a natural unsweetened cocoa powder (not alkaline-treated) like Hershey’s if that’s what you have on hand. It will still be delicious, just slightly different in flavor. Raw cacao powder is another option.
- Fine Sea Salt: A pinch to balance the sweetness and enhance all the roasted, chocolatey flavors.
Full ingredient amounts are in the recipe card below.
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How To Make a Healthy Nutella
Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
Storing
- In the pantry. Store your smooth nut butter in a jar or an airtight sealed container for up to 1 week in a cool, dry spot.
- For longer storage: Store in the refrigerator for 4–8 weeks. I recommend keeping it in the fridge to maintain freshness and consistency.
Ways to Use Chocolate Hazelnut Butter with Almonds
- Drizzle on baked oats or overnight oats. It’s dreamy over Chocolate Hazelnut Baked Oats, Pumpkin Baked Oats, Raspberry White Chocolate Baked Oats, or Banana Bread Baked Oats. Or swirl it into Strawberry Protein Overnight Oats or Birthday Cake Overnight Oats for a rich, chocolatey finish.
- Spread it on toast or rice cakes. This nut butter shines on toasted sourdough, wholegrain bread, or simple rice cakes. Top with sliced bananas or strawberries for a quick, delicious snack or breakfast!
- Eat it with fruit. Apple slices, pears, or fresh figs pair beautifully with this spread, making for a nourishing sweet treat.
- Add it to a smoothie. Blend in a spoonful for extra healthy fats, a creamy texture, and indulgent chocolate-nut flavor. It’s perfect for protein-packed shakes or dessert-inspired smoothies.
- Drizzle it on ice cream or yogurt. Try it with Ninja Creami Peanut Butter Ice Cream, Coffee Protein Ice Cream, or your favorite store-bought vanilla. It also adds amazing flavor, swirled into Greek or non-dairy yogurt.
- Bake with it. Incorporate it into muffins, brownies, oatmeal bars, cookies, or even quick breads. It’s a great way to add a nutty, chocolate twist to your baked goods.
- Make my Nutella & Peanut Butter Energy Balls. This healthier Nutella will work wonderfully in these energy balls!
- Eat it straight from the jar. This spread is rich, creamy, and just sweet enough, so don’t be surprised if your favorite way to enjoy it is with a spoon right out of the jar!
Cook’s Tips
- Use a food processor. A high-speed blender might work, but a food processor makes the job easier and less hands-on. It’s simpler to scrape down the sides and to scoop every last bit of nut butter into your jar. I also find it gives you better control over the texture without needing a tamper or constant intervention. As a reference, my KitchenAid food processor requires about 25 minutes of processing, but the time may vary depending on your food processor or blender.
- Be patient and let it blend. Depending on the power of your machine, it might take 10–25 minutes to reach that creamy, dreamy texture. Don’t rush it or add water or extra oil, just keep processing. It will look crumbly and dry at first, but once the nuts release their natural oils, the mixture will transform into a luscious, spreadable nut butter.
- Use freshly roasted, warm hazelnuts. Roasting the hazelnuts yourself brings out their natural oils and deepens their flavor. Processing them while still warm also helps the nuts break down faster and blend more smoothly. If you don’t have raw hazelnuts, you can use pre-roasted and skinned ones. Just give them a quick roast in the oven to refresh their flavor and warmth before processing.
- Use a wide-mouth jar for storing. A wide-mouth mason jar or an old peanut butter jar is perfect for storing your spread. It makes scooping and cleaning up so much easier.
- Customize the texture. Pulse the almonds just enough to add a light crunch, or skip them entirely for a silky-smooth version. You’re in full control of how creamy or chunky you want it to be.
- Halve the recipe. Only want a small batch? You can easily cut the recipe in half! Simply click the ‘1/2x’ button in the recipe card to adjust ingredient amounts. This will yield approximately 192 grams (just under 7 ounces) of chocolate hazelnut butter.
- Make a double batch. This nut butter is so good, it disappears fast. Go ahead and double the recipe. One jar for now and one to stash in the fridge (or gift to someone who deserves a treat)!
Variations
- Make it smooth. Skip the almonds at the end if you prefer a completely smooth and creamy chocolate hazelnut butter. Process the hazelnuts and dates first, then blend in the chocolate mixture until silky.
- Leave it unsweetened. For a no-sugar-added version, omit the dates and sweeteners entirely. Use a sugar-free chocolate baking bar, chocolate chips (I like Lily’s), or unsweetened cacao wafers. You’ll still get a rich, chocolatey nut butter with a deep roasted flavor.
- Use a different sweetener. Instead of dates, use 1–2 teaspoons (or more to taste) of maple syrup, honey, coconut sugar, agave syrup, or date syrup.
- Make it extra chocolatey. Increase the amount of cocoa powder slightly or use dark chocolate instead of semisweet. Dutch process cocoa powder is recommended for a richer, smoother flavor.
- Change up the nuts. Instead of almonds, try pulsing in other roasted nuts like pecans, walnuts, or cashews at the end for a different twist. You can also use them in place of hazelnuts entirely if you want to switch up the base.
- Add texture with seeds. Mix in chia seeds, flax, or hemp hearts for a nutrient boost and extra texture. Stir them in at the end or pulse gently with the almonds.
FAQs
Yes, you can. But I recommend a food processor for the best consistency. A blender requires more active work (you’ll need to use a tamper to keep the nuts moving) and can be harder to scrape down. A food processor gives you better control over texture and is easier to clean when transferring the nut butter.
It depends on your food processor. It can take anywhere from 10–25 minutes to turn the hazelnuts and dates into a smooth, creamy butter. Be patient. Once the natural oils release, it will come together beautifully.
Remove as much as you can by rubbing the warm hazelnuts in a kitchen towel. A little skin left behind won’t affect the taste or texture too much. Too much skin left on can make the nut butter taste bitter.
It probably just needs more time! Continue processing and avoid adding any water or more oil than the recommended amount. Once the nuts release their natural oils, the mixture will turn from crumbly to creamy.
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More Homemade Nut Butters
Homemade Chocolate Hazelnut Butter with Almonds
This Homemade Chocolate Hazelnut Butter with Almonds is ultra-creamy, intensely chocolatey, and has the perfect nutty crunch from roasted almonds. Sweetened with dates and finished with rich cocoa and melted chocolate, it’s perfect on toast, over oats and with ice cream, or enjoyed straight from the jar!
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 24 1x
- Category: Breakfast
- Method: Pulse
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups / 230 grams Raw Hazelnuts (unsalted)
- ⅓ cup / 50 grams Raw Almonds (unsalted)
- 4 pieces / 30 grams pitted Dates (note 1 – I used dried Deglet Noor dates)
- 1.5 ounces / 42 grams Guittard Semisweet Chocolate Baking Bars (or chocolate chips or wafers) – chopped
- 2 tablespoons / 30 grams Coconut Oil
- 2 tablespoons / 12 grams Unsweetened Cocoa Powder (I used Dutch Process – note 2)
- 1 teaspoon Vanilla Extract
- ½ teaspoon Fine Sea Salt
Instructions
- Roast the nuts: Preheat oven to 350°F/180°C. Line a baking sheet pan with parchment paper (nonstick cooking paper). Spread the hazelnuts and almonds out evenly in a single layer. Bake for 8-10 minutes, or until you can smell the roasted hazelnuts. They should be lightly toasted but not burnt.
- Remove skin: Wrap the warm hazelnuts in a kitchen towel and rub to remove the skin off the nuts. You may not be able to remove all of the skin but that’s okay! Just remove as much as possible as too much skin left on can impart a bitter flavor.
- Process: Transfer the skinned toasted hazelnuts to a food processor bowl and add the pitted dates. Process, pausing to scrape down the edges as needed. It will look crumbly and become like a powder at first (hazelnut flour), then start to form into a ball and clump together. Continue processing until the crumbled hazelnuts and dates become creamy and smooth – 10-15 minutes.
- Melt chocolate and coconut oil: Meanwhile, melt the chopped chocolate baking bars (or chocolate chips) with the coconut oil in 20-30 second bursts, stirring each time, until melted.
- Add the chocolate: Once the hazelnuts and dates have transformed into a smooth nut butter has nearly reached your desired consistency, add the melted chocolate and coconut oil mixture, unsweetened Dutch process cocoa powder, vanilla extract and fine sea salt. Process to combine until smooth and creamy – 2-3 minutes. (It will be slightly runny now but will firm up and thicken once at room temperature or if stored in the fridge.)
- Pulse in almonds: Add the roasted almonds to the chocolate hazelnut butter and pulse briefly until chopped almond pieces are evenly distributed throughout. Alternatively, you can chop the almonds and stir in by hand.
- Storing: Store in a jar or airtight sealed container for up to 1 week in a cool dry area or in the refrigerator for 4-8 weeks (refrigerator recommended – note 3).
Notes
- Dried Dates. I used pitted dried Deglet Noor dates (noor is sometimes spelled ‘nour’), which naturally sweeten the chocolate hazelnut butter and add a subtle, sweet flavor. Any type of fresh or dried dates such as Medjool, Ajwa, and Bahri dates will work. Alternatively, add 1-2 teaspoons (or more to taste) of maple syrup, honey, coconut sugar, agave syrup or date syrup instead. Leave out the dates if you prefer an unsweetened chocolate hazelnut butter.
- Dutch Process Cocoa Powder. I highly recommend using a Dutch processed unsweetened cocoa powder as it has a richer chocolatey flavor. That said, a natural unsweetened cocoa powder (not alkaline treated) like Hershey’s will also taste good.
- Storing. I recommend storing in the fridge so that it stays fresh longer.
- Time to process and appliance. The time it takes to process until smooth and creamy will vary and depends on your appliance. My Kitchen Aid food processor required about 25 minutes of processing but it may take less or more time for your food processor or blender. I recommend using a food processor as it will be less hands on than a blender. I personally feel I have more control over the texture.
- Omit the almonds. If you’d like to make a chocolate hazelnut butter without the added crunch and flavor of the almonds, simply leave them out.
- Halve the recipe. You can easily cut the recipe in half if you’d like to make a smaller quantity! Click the ‘1/2x’ button at the top of the recipe card for the ingredient amounts for a half batch, which will yield about 192 grams/ almost 7 ounces of chocolate hazelnut butter.
- Use a wide mouth mason jar or airtight container for storing. It’ll be easier to transfer to a container with a wide mouth from the food processor bowl. An old peanut butter jar would be perfect for storing.
- How to use: Drizzle on top of baked oats such as this Chocolate Hazelnut Baked Oats, Pumpkin Baked Oats, Raspberry White Chocolate Baked Oats, or Banana Bread Baked Oats! Or try it with my Strawberry Protein Overnight Oats or Birthday Cake Overnight Oats! You can also spread it on toast, drizzle on ice cream like my Ninja Creami Peanut Butter Ice Cream or Coffee Protein Ice Cream, bake with it, eat with fruit, add to a smoothie, etc. See the ‘Ways to Use Chocolate Hazelnut Butter’ section in the post above for more ideas.
- See the ‘Variations’ section if you’d like to customize this healthy homemade chocolate hazelnut butter with almonds recipe.
Nutrition
- Serving Size: 1 tablespoon (16 grams)
- Calories: 103
- Sugar: 1.9g
- Sodium: 33.3mg
- Fat: 9.4g
- Saturated Fat: 1.9g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 3.2g
- Fiber: 1.5g
- Protein: 2.1g
- Cholesterol: 0g
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