Chocolate Hazelnut Spread


Chocolate Hazelnut Spread

Jodi Pudge


  • 1 1/2 cup hazelnuts

  • 1/3 cup finely chopped chocolate

  • 2 tbsp honey


  • Preheat oven to 350F. Place hazelnuts on a baking sheet and bake for 10 min or until the skins have split and are lightly toasted.

  • cool nuts slightly, then pour out onto a kitchen towel, fold over to enclose, and rub vigorously to remove skins.

  • Place nuts in a food processor and grind, scraping down sides as needed, until they have released their oils and look like peanut butter.

  • Transfer hazelnut butter to a bowl, add melted chocolate and honey, and stir to combine. Store at room temperature for up to 1 week.


Is someone allergic to hazelnuts in your house? Substitute with almonds. It tastes just as great! Makes about 1 cup.

This article was originally published on Aug 02, 2013

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