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Vegan Chocolate Hazelnut Spread

  • Author: Maša Ofei
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 1⅓ cup / 360g spread


This vegan chocolate hazelnut spread is super easy to make. It’s perfect for drizzling, spreading, and just eating straight out of the jar.


  • 2 cups / 265g raw hazelnuts
  • ¾ cup / 90g powdered sugar*
  • ¼ cup / 25g cacao powder (or cocoa)
  • 2 tablespoons neutral oil (we like MCT oil)
  • ½ teaspoon vanilla extract (optional)
  • Pinch of salt


  1. Preheat your oven to 180 degrees Celcius (355 degrees Fahrenheit) and add your hazelnuts in a single file on a large baking tray.
  2. Bake for 10-12 minutes until the hazelnut skins start to crack and darken. Be careful as they can turn very quickly! So keep an eye on them. (see photo for reference of roasted hazelnuts)
  3. Remove the baking tray from the oven and let them cool for about 5 minutes.
  4. Take a tea towel and pour the hazelnuts into the centre of it. Create a little parcel with the tea towel and rub the hazelnuts against your benchtop in a back and forth motion (rolling) to remove the skins. Repeat this process until you have about 80-90% of the hazelnuts skinless. Throw the skins into your bin or compost.
  5. Add the hazelnuts to your food processor or high-powered blender, and blend until you’ve reached a nut butter. This can take anywhere from 2-15 minutes depending on your appliance. You want a smooth consistency, so keep processing until you reach it. Remember to pause occasionally and scrape down the sides. (see photo for reference of hazelnut butter)
  6. Once you’ve created the nut butter, add in the remaining ingredients and blend until everything is well incorporated. It will most likely thicken at the beginning but don’t worry, it will loosen and become smooth and creamy after a couple of minutes.
  7. Use to spread on toast, crepes, or just enjoy with a spoon! We have plenty of suggestions for you further up in this post.
  8. It will keep in a jar for up to 2-3 weeks at room temperature and potentially longer in the fridge.


Powdered sugar: The reason we use powdered sugar is because granulated sugars will leave a gritty consistency in the spread. If you wish, you can make your own beforehand by grinding up vegan cane sugar or coconut sugar in your blender until a powder is made. If you’re in the US, make sure it’s organic for it to be vegan-friendly.

  • Diet: Vegan

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