on September 05, 2025
If you enjoy chocolate hazelnut spreads, this homemade version is a delicious option that combines roasted hazelnuts with dark chocolate and coconut milk to create a rich, creamy texture. Blending the ingredients together produces a smooth spread that can be used in many different ways.
Udo’s Oil Blend adds a mild nutty flavour and helps bring the ingredients together into a silky consistency. The result is a versatile spread that works beautifully on toast, pancakes, waffles or fresh fruit, and can also be used as a filling for desserts or baked goods.
Once prepared, the spread can be stored in the refrigerator and enjoyed whenever you want a simple chocolate hazelnut treat.
Ingredients
- 1 ½ cups raw hazelnuts
- 50 g dark chocolate (for vegan, use dairy-free chocolate)
- ½ cup Udo’s Oils 3+6+9 Blend
- ⅔ cup full-fat coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
Method
- Preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking tray and roast for about 10–12 minutes until lightly golden and fragrant.
- Allow the hazelnuts to cool slightly, then rub them with a clean kitchen towel to remove most of the skins.
- Place the roasted hazelnuts into a food processor and blend until they begin to form a smooth nut butter.
- Melt the dark chocolate gently using a double boiler or microwave in short intervals.
- Add the melted chocolate, Udo’s Oil Blend, coconut milk, maple syrup, vanilla extract and sea salt to the food processor.
- Blend until the mixture becomes smooth and creamy, scraping down the sides as needed.
- Transfer the spread to a jar and store in the refrigerator.
Tips and Variations
Adjust the sweetness
Add a little more maple syrup if you prefer a sweeter spread.
Make it extra smooth
Blend for a longer time in the food processor to achieve a very silky texture.
Ways to enjoy it
Spread on toast, drizzle over pancakes, swirl into oatmeal or serve with sliced fruit.
