Chocolate hazelnut butter recipe


A healthier homemade take on Nutella!

Preparation time: 5 minutes

Cooking time: 30 minutes

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Serves: 10 people

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  1. Preheat the oven to 175°C.
  2. Put the hazelnuts on a baking tray and toast in the oven for 12 minutes, until golden and a bit oily. Remove from the oven and allow to cool slightly, then pop into a strong food processor or high-speed blender. Blend on a low speed for 8 to 10 minutes, until a butter is formed, scraping down the sides of the processor bowl or blender as needed.
  3. Put the chocolate in a large microwave-safe bowl. Set the microwave at half power, then melt the chocolate in 30-second bursts to start with, then reducing to 10-second bursts, stirring between each burst until the chocolate is melted.
  4. Once the hazelnut butter is creamy and smooth, add the melted chocolate, maple syrup, vanilla and sea salt. Blend again until well incorporated.
  5. Transfer the nut butter to a clean half-pint jar and store in the fridge for up to two weeks, if it lasts that long!

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