Chocolate Hazelnut Spread (Maple Syrup & Date Variations)

This healthy chocolate hazelnut spread recipe is refined sugar-free, easy to make at home, and naturally sweetened. Try it two ways - with maple syrup (plus a dark chocolate option) or with dates for a fruitier twist. Make your own creamy, customizable healthier alternative to store-bought Nutella.

Why Make Homemade Chocolate Hazelnut Spread

Who doesn't love the taste of Nutella? It's simply magical. But store-bought versions are usually packed with refined sugar, palm oil, and additives - not exactly nourishing, and not something I want to serve my family regularly.

I love all things hazelnut (like a good hazelnut gelato), so I set out to create a healthier alternative that doesn't compromise on flavor or texture. Here's why this homemade version is worth making.

• Refined sugar free, Two variations: Maple syrup for a smooth, slightly glossier spread; dates for a richer, more fiber-packed option.
• Customizable: You control the sweetener, the chocolate, and the amount of oil. Add more milk powder for a milkier taste or skip it for a dark chocolate style.
• Tested for home kitchens: I developed and tested this recipe using both a high-speed blender (Vitamix) and a food processor, with adjustments for each method.

Key Cooking Notes

• Hazelnuts - I buy from Costco or Trader Joe's, but they're available online too. Roasting is essential for a deeper flavor and smoother blending, as it loosens the skins and releases natural oils - this helps create a glossier, silkier spread. If using pre-roasted and skinned nuts, toast briefly to refresh their flavor.
• Chocolate - Use unsweetened chocolate to control the sweetness. Chop the blocks into small pieces for easier melting. This recipe is completely refined sugar-free, so the quality of your chocolate really matters. Look for high-quality couverture chocolate such as Valrhona, Callebaut or Guittard's couverture line - these have higher cocoa butter content, melt more evenly, and stay fluid longer, which reduces the risk of seizing.
  Why not chocolate chips? They contain less cocoa butter and often include stabilizers (like lecithin) that help them hold their shape - which also makes them resist melting.
• Sweeteners - Maple syrup creates a smooth, syrupy, and glossy spread - the more "classic" version. For a dark chocolate version, increase the maple syrup and skip the milk powder. The date-sweetened version has more fiber, a slightly thicker mouthfeel and requires more milk for smooth blending. Use super-moist jumbo Medjool dates for best results. If dates are dry, they can be harder to blend and won't give the same smoothness or flavor.

• Milk Powder - Adjust this based on how "milky" you want your spread to be.
  • 2 tablespoons → lighter, more dark-chocolate flavor
  • 3 tablespoons → balanced, Nutella-like taste
  • 4 tablespoons → extra milky, like "milk chocolate bar" flavor
• Milk - Primarily needed for the dates version. You may not need it for the maple syrup version, depending on your processing method and added oil. Start with a small amount and add as needed. Adding milk makes the spread smoother and thicker, but also means it must be refrigerated.
• Hazelnut Extract - Optional but recommended if you want that classic Nutella or Ferrero Rocher-style flavor. It's easy to find online. Use sparingly or substitute with just a drop or two of almond extract for a subtle nutty boost (too much will overpower the hazelnut flavor).

Step-by-Step Visual Overview

Here's a quick look at the process - the full printable recipe is at the end of this post.

• Roast & Peel Hazelnuts: Toast the nuts, wrap in a kitchen towel, then rub to remove skins. Allow them to cool completely - skipping this step can trap steam and add unwanted moisture. Alternatively use the stovetop method listed in the recipe card.

• Make the Hazelnut Paste: Blend the cooled hazelnuts in a food processor or high-speed blender. A food processor is easier to work with due to its wider base, though the result will be slightly less smooth.
  • Start on low speed. They'll first become coarse, then sandy.
  • Scrape down the sides with a silicone spatula.
  • Gradually increase to high speed until the oils release and the mixture turns smooth, glossy, and pourable.
  • Vitamix tip: For the smoothest result, process at least a double batch, then divide it if making both versions or save for later.

• Melt & Cool the Chocolate: Melt the chocolate in microwave (for better heat control). Let it cool slightly. Tip: Stir in 2-3 teaspoon oil after melting to help it stay fluid, especially if using average quality baking chocolate.

• Combine & Blend: To the nut paste, add melted chocolate, maple syrup or dates, milk powder (if using), oil, salt, vanilla, and optional hazelnut extract. Blend briefly using short pulses to avoid heat buildup, which can dull flavor and change texture. Pause to stir.
  • Dark Chocolate Version: Skip milk powder, use ½-¾ cup maple syrup, and add 2-3 tablespoon oil for a thinner consistency.

• Adjust to Taste: Add more oil, milk, sweetener, or chocolate as per desired consistency and taste.
• Store: Transfer to airtight glass jars and store. These spreads keep their quality beautifully, even after refrigeration or freezing.

Troubleshooting & Fixes

• Gritty texture (maple version): Blending the nut paste with maple syrup, oil, and milk powder before adding chocolate can make the mixture gritty, as the chocolate usually helps smooth it out. If maple syrup is added too early without chocolate, it may seize. Fix: Add about ½ cup milk and blend again - it smooths out like magic. Note: this milk-added version must be refrigerated.
• Too thick: Add a bit more oil or a splash of milk for desired consistency.
• Too thin: Add more melted chocolate or let it cool and thicken naturally.
• Chocolate seized: Usually caused by a sudden temperature change. Fix: Gently warm the mixture and blend again with a little oil to bring it back together.
  • Why oil works: When chocolate seizes, the cocoa solids clump together as they lose their smooth emulsion. Adding a little oil reintroduces fat, which helps loosen the cocoa solids and restore a fluid consistency.

Maple Syrup vs. Date-Sweetened Versions (Usage Tips)

These chocolate hazelnut spreads are incredibly versatile - perfect on toast, in baking, or enjoyed straight from the spoon. 

MAPLE SYRUP VERSION (silky & meltable):

• Brownies & blondies: Swirl into batter for pockets of chocolate-hazelnut flavor.
• Ganache & frostings: Meltable for smooth chocolate toppings or filling.
• Ice cream: Fold in for a rich, creamy flavor.
• Pancakes, waffles, or French toast: Drizzle warm for a dessert-style breakfast.
• Hot chocolate or coffee: Stir in a spoonful for a nutty chocolate boost.

DATE VERSION (thicker & naturally sweet):

• Toast, bagels, or crackers: Thick, slightly fruity spread works beautifully.
• Cake fillings: Use for fillings that don't require reheating; can add moisture and sweetness. Its thicker, fibrous texture may not work well in recipes that need the spread to melt or mix fully, such as heated sauces or some baked goods.
• Energy bites or bars: Mix into oats, nuts, or seeds for natural sweetness and texture. But these will have a soft bite.
• Smoothies: Blend a spoonful for natural chocolate-hazelnut flavor.

For cake batter, both versions can work with appropriate adjustments, but for smooth, meltable applications, the maple syrup version is preferred.

More Hazelnut Recipes

• Chocolate Hazelnut Rolls
• Nussecken (Chocolate Hazelnut Bar Cookies)
• Lebkuchen (German holiday cookies that use hazelnuts and chocolate)

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Homemade Chocolate Hazelnut Spread - Two Ways (Maple Syrup & Dates)

Few things are as comforting as a spoonful of chocolate hazelnut spread. This homemade version is naturally sweetened, refined sugar-free, and easy to adjust to your taste. I've tested and perfected two variations - one with maple syrup (with a dark chocolate option) and another using dates for a fruitier sweetness.

Prep Time10 minutes mins

Cook Time15 minutes mins

Blending time10 minutes mins

Total Time35 minutes mins

1x2x3x

Print SaveSaved!

Course :Condiment

Cuisine :European

Servings: 14

Calories: 182kcal

Author: Roxana Begum

Ingredients

Base

• ▢ 1½ cups hazelnuts 200 g, use double batch for vitamix, see note
• ▢ 1 cup chopped unsweetened chocolate 115 g, choose high-quality couverture (e.g., Valrhona, Callebaut, Guittard)
• ▢ 2-3 tablespoons avocado oil or other neutral oil
• ▢ 1 teaspoon vanilla extract
• ▢ ⅛-¼ teaspoon salt use ¼ teaspoon for more contrast
• ▢ ⅛ teaspoon hazelnut extract or 1-2 drops almond extract, optional

For Maple Syrup Variation

• ▢ ½ cup maple syrup
• ▢ 2-4 tablespoons dry milk powder adjust for desired milkiness
• ▢ For Dark Chocolate Version use ½-¾ cup maple syrup, add 2 tablespoons extra cocoa powder and skip milk powder

For Dates Variation

• ▢ 1-1¼ cups Medjool dates moist variety, pitted, packed, 200-250 g
• ▢ ½-1 cup milk start with ½ cup, add as needed for desired consistency

US Customary - Metric

Equipment

• ▢
  High speed blender Vitamix
• ▢
  Food Processor

Cook ModePrevent your screen from going dark

Instructions

• Toast the hazelnuts: Preheat oven to 350°F (175°C). Spread hazelnuts on a parchment-lined baking sheet and toast until fragrant and lightly golden, about 10-15 minutes, stirring occasionally.
• Cool and peel:
Wrap warm hazelnuts in a kitchen towel and steam for 1 minute. Rub to remove most skins. Allow to cool completely.
• Make hazelnut paste:
Transfer nuts to a high-speed blender (e.g., Vitamix) or food processor. Blend on low speed at first, scraping down sides as needed, then increase to high until smooth and glossy (about 5-7 minutes).

  Tip: Vitamix gives the smoothest texture but requires at least a double batch for best flow; reserve half if needed. Food processor works with single batch but may be slightly grainier (still excellent for homemade).
• Prepare the chocolate:
Melt chocolate gently (microwave in 10-15 second bursts, stirring between intervals). Allow to cool to just above room temperature (~86°F/30°C) to avoid seizing when added to nut paste.
• Combine:
Add melted and cooled chocolate, maple syrup or dates, dry milk powder (if using), oil, salt, vanilla, and optional extract to the nut paste. Pulse or blend briefly until smooth (1-2 minutes), pausing to stir.
Tip: For regular brand chocolate or if concerned about seizing, add chocolate at the very end as a finishing mix-in.
• Adjust consistency & sweetness

  Add more oil for silkier texture

  Add milk as needed (especially for dates version)

  Add more maple syrup or dates for sweetness

  Add more chocolate for richer flavor
• Store:
Transfer to airtight glass jars. You can store maple syrup version at room temperature for 1 week (stir before using). Refrigerate both versions up to 2 weeks, or freeze up to 2 months. Refrigeration will firm it up; microwave very briefly or let stand at room temperature before spreading.

Notes

1. Milk Powder: Skip for dark chocolate version; use more for milkier, Nutella-like taste. Use 2 tablespoons for a lighter chocolate profile or up to 4 tablespoons for a creamier, milkier spread.
2. Chocolate Choice: High-quality couverture (Valrhona, Callebaut, Guittard's couverture line) melts more smoothly and resists seizing better than chocolate chips or low-cocoa-mass bars.
3. Texture Fixes: If the mixture turns gritty (especially when all ingredients are blended before adding chocolate), add ½ cup of warm milk and blend again. Note: This milk-based version should be stored in the refrigerator.
4. Toast hazelnuts on stove: In a large skillet over medium heat, toast the nuts until light golden brown and fragrant, stirring in between, about 5 to 10 minutes. 
5. Nutrition facts based on maple syrup version. Dietary variations and nutrition insight below.

Nutrition

Serving: 2tablespoons | Calories: 182kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 0.2mg | Sodium: 30mg | Potassium: 211mg | Fiber: 3g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.

Dietary Variations

This chocolate hazelnut spread is egg-free, gluten-free, low in sodium, soy-free, and vegetarian. The date-sweetened version contains no added sugar. You can also adapt this recipe to be dairy-free or fully vegan.

• Vegan and Dairy Free: Use plant-based milk instead of dairy milk. Replace dairy milk powder with non-dairy alternative like coconut milk powder, but remember it will add a subtle coconut flavor. Other options include soy milk powder, oat milk powder, or rice milk powder. Use a vegan chocolate or dairy-free dark chocolate. Double check that all other ingredients are vegan-friendly.
  • Plant-based milks and milk powders have different fat and water content, so you may need to adjust the amount of oil or milk to achieve the same creamy, spreadable texture.
• High protein: Increase nuts up to ¼ cup extra (adds more healthy fats) and/or extra 2 tablespoons milk powder. Swap half the chocolate with cocoa. Test with 2 to 3 tablespoons less-processed protein powders but monitor changes in texture and spreadability and adjust with oil or milk. Also balance flavors with vanilla and cocoa.
• Low Carb: Replace maple syrup with a low-carb syrup (like allulose or monk fruit syrup). Don't use dates.

Nutrition Insight

This homemade chocolate hazelnut spread is a nutrient-dense, naturally sweet treat.

• Protein: These homemade versions use significantly more hazelnuts than store-bought spreads, providing more plant-based protein and making them a more nourishing alternative. Milk powder (if used) adds additional protein.
• Fats: Mostly healthy fats from hazelnuts and added oil (avocado or neutral oil), which contribute to satiety. You can reduce or even omit the added oil depending on the nut paste's natural oils and your desired texture.
• Fiber & Micronutrients: Dates add natural sweetness along with fiber, potassium, and magnesium. Hazelnuts are a source of vitamin E, copper, and manganese.
• Sugar: Naturally occurring from dates or maple syrup; no refined sugar is added.
• Sodium: Minimal, mostly from optional salt.
• Polyphenols & antioxidants: Hazelnuts, dates and cocoa are rich in these compounds, which remain intact due to minimal processing.
• Less processed: No hydrogenated oils, stabilizers, or preservatives.