If you have a craving for something luscious and chocolaty but want to skip the store-bought stuff packed with preservatives, this Cacao and Hazelnut Spread Recipe is your new best friend. Imagine creamy hazelnuts roasted to perfection, blended with rich cacao powder and just the right touch of sweetness, coming together in a velvety spread that’s as indulgent as it is wholesome. Whether you spread it on toast, swirl it into oatmeal, or sneak a spoonful straight from the jar, this homemade delight promises comfort in every bite.
Ingredients You’ll Need
This recipe thrives on simplicity, using a handful of straightforward ingredients that create a rich, decadent flavor and silky texture. Each component is crucial because they work together to balance nuttiness, sweetness, and smoothness in the perfect spread.
- 1 1/2 cups raw hazelnuts: The star of the show, providing natural oils and a toasty, nutty backbone.
- 1/4 cup unsweetened cacao powder: Deep, chocolatey flavor with a slightly bitter edge to balance the sweetness.
- 1/2 cup powdered sugar (or maple syrup for refined sugar-free): Sweetness that’s light and blends well without gritty texture.
- 1 teaspoon vanilla extract: Adds warmth and enhances the overall flavor complexity.
- 1/4 teaspoon salt: Just a pinch to brighten and amplify the chocolate and hazelnut notes.
- 2–4 tablespoons neutral oil (hazelnut, sunflower, or avocado): Provides smoothness and adjusts the spread’s consistency perfectly.
- Optional: 1–2 tablespoons milk (dairy or non-dairy): For an ultra-creamy finish that’s irresistibly silky.
How to Make Cacao and Hazelnut Spread Recipe
Step 1: Roast Your Hazelnuts
Preheat your oven to 350°F (175°C). Spread the raw hazelnuts evenly on a baking sheet and roast them for 10–12 minutes, or until their skins crack and the nuts release their irresistible toasted aroma. Roasting brings out the nut’s natural oils and develops that signature rich, toasty flavor essential to your spread.
Step 2: Peel the Skins
Once roasted, let the hazelnuts cool slightly so they’re safe to handle. Then, using a clean kitchen towel, rub the nuts vigorously to remove as much of the papery skins as possible. Getting rid of the skins isn’t just for looks — it prevents any bitterness and ensures the smoothest final spread.
Step 3: Blend Until Smooth and Creamy
Transfer your peeled hazelnuts to a food processor. Pulse and blend for about 5 to 7 minutes, stopping occasionally to scrape down the sides. This step demands patience, but it’s magical watching the nuts transform from coarse crumbs to a luscious, creamy butter right before your eyes.
Step 4: Add Your Flavor Boosters
Next up, toss in the cacao powder, powdered sugar (or maple syrup), vanilla extract, and salt. Blend everything together until every ingredient is fully incorporated. This mixture forms the chocolate-hazelnut heart of your spread—rich, sweet, and bursting with flavor.
Step 5: Adjust Texture with Oil and Optional Milk
Slowly drizzle your choice of neutral oil into the processor as it runs. The oil loosens the mixture, lending that silky smooth texture we all crave. For an even creamier touch, add milk or a dairy-free alternative, blending until the spread reaches the perfect consistency. Don’t rush this part; your ideal spread depends on it!
Step 6: Store and Enjoy
Transfer the finished spread to a clean jar. It keeps well at room temperature for up to a week or lasts for up to three weeks in the fridge. Just remember to bring refrigerated spread back to room temperature before using to enjoy that irresistibly soft, spreadable texture.
How to Serve Cacao and Hazelnut Spread Recipe
Garnishes
Although the spread itself is divine, a little garnish can elevate your presentation. Sprinkle some toasted chopped hazelnuts or a dusting of cacao powder on top to add a bit of texture and eye appeal. Fresh berries or a drizzle of honey can also make lovely accents when serving to guests.
Side Dishes
This spread truly shines when paired with crusty breads, warm pancakes, or crisp apple slices. It also makes an incredible dip for pretzels or pairs beautifully alongside creamy yogurt or cottage cheese for a balanced snack. The creaminess and rich chocolate flavor bring just the right indulgence to everyday bites.
Creative Ways to Present
Want to surprise your friends or family? Try swirling the cacao and hazelnut spread into smoothie bowls, spreading it inside crepes alongside sliced bananas, or dolloping it over vegan ice cream for a luscious dessert twist. The possibilities with this Cacao and Hazelnut Spread Recipe are endless and always delicious!
Make Ahead and Storage
Storing Leftovers
Keep your leftover cacao and hazelnut spread in an airtight jar at room temperature for up to one week, making it easy to grab and enjoy whenever cravings strike. For longer storage, refrigeration extends freshness up to three weeks, but it’s best to let it come back to room temperature before spreading.
Freezing
If you’re making this spread in bulk or want to save it for a special occasion, freezing is a great option. Store the spread in a freezer-safe container, using up to three months shelf life. When ready to use, thaw it overnight in the fridge and bring it to room temperature for easy spreading.
Reheating
Since this spread is best served creamy and smooth, gentle reheating can help soften it after refrigeration or freezing. Simply stir in a small splash of warm milk or oil as needed and let it sit at room temperature. Avoid direct heat to prevent altering the texture or flavor.
FAQs
Can I use roasted hazelnuts instead of raw?
Absolutely! Roasted hazelnuts will save you the roasting step, but roasting fresh nuts yourself ensures maximum flavor and freshness. Either way, make sure to remove as much skin as possible for the smoothest spread.
Is there a dairy-free option for this spread?
Yes! To keep the Cacao and Hazelnut Spread Recipe vegan and dairy-free, use plant-based milk such as almond, oat, or coconut if you choose to add milk for creaminess. The spread is naturally dairy-free if you skip the milk entirely and opt for oil only.
Can I substitute cacao powder with regular cocoa powder?
Cocoa powder works just fine, though cacao powder tends to have a richer, more complex flavor since it’s less processed. If you use Dutch-processed cocoa powder, the flavor will be deeper and less bitter, creating a darker spread.
How sweet should I make it?
The sweetener amount can be adjusted to your taste. Powdered sugar offers a classic sweetness and smooth texture, while maple syrup adds a subtle depth and is great if you prefer refined sugar-free. Start with less and add more gradually.
What oil is best for this recipe?
A neutral oil like hazelnut, sunflower, or avocado oil works best to maintain the natural flavors without overpowering them. Hazelnut oil complements the nutty taste beautifully, while avocado and sunflower offer a clean palette.
Final Thoughts
You really can’t go wrong with this Cacao and Hazelnut Spread Recipe. It’s a beautiful, homemade treat that’s incredibly straightforward to make but tastes like it belongs in a fancy boutique. I encourage you to whip up a batch, share it with loved ones, and discover just how a few simple ingredients can come together to create something truly magical and heartwarming.
Print
Cacao and Hazelnut Spread Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 1/2 cups spread
- Category: Condiment, Spread
- Method: Blending
- Cuisine: European-Inspired
- Diet: Vegan
Description
This homemade Cacao and Hazelnut Spread is a rich, creamy, and naturally vegan alternative to traditional chocolate spreads. Made from roasted hazelnuts, unsweetened cacao powder, and a touch of sweetness, it’s perfect for spreading on toast, drizzling over desserts, or enjoying by the spoonful. With a smooth texture and deep chocolate flavor, this spread is both delicious and wholesome.
Ingredients
Dry Ingredients
- 1 1/2 cups raw hazelnuts
- 1/4 cup unsweetened cacao powder (or cocoa powder)
- 1/2 cup powdered sugar (or maple syrup for a refined sugar-free version)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Wet Ingredients
- 2–4 tablespoons neutral oil (such as hazelnut, sunflower, or avocado oil)
- Optional: 1–2 tablespoons milk (dairy or non-dairy) for a creamier texture
Instructions
- Roast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the raw hazelnuts evenly on a baking sheet and roast them for 10–12 minutes until their skins crack and they release a fragrant aroma.
- Remove Skins: Take the hazelnuts out of the oven and allow them to cool slightly. Then, rub them vigorously in a clean kitchen towel to remove as much of the skins as possible. This step enhances the smoothness and flavor of the spread.
- Blend Hazelnuts: Transfer the peeled hazelnuts to a food processor. Blend for about 5–7 minutes until the nuts turn into a smooth and creamy nut butter, stopping occasionally to scrape down the sides.
- Add Flavorings: Add the cacao powder, powdered sugar or maple syrup, vanilla extract, and salt to the hazelnut butter. Blend again until all ingredients are fully incorporated and the mixture is smooth.
- Incorporate Oil: While blending, gradually drizzle in 2 to 4 tablespoons of your chosen neutral oil. This adjusts the spread’s consistency to your preference, making it creamier and easier to spread.
- Optional Milk Addition: For an even silkier texture, add 1 to 2 tablespoons of dairy or non-dairy milk and blend until smooth.
- Store the Spread: Transfer the finished cacao and hazelnut spread into a clean jar. Store it at room temperature for up to one week, or refrigerate for up to three weeks to maintain freshness.
Notes
- For a darker, richer flavor, opt for Dutch-processed cocoa powder.
- If refrigerated, bring the spread to room temperature before use to soften it.
- Use a neutral oil to maintain the desired flavor profile without overpowering the hazelnuts and cacao.
