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A Chocolate Spread Made With Real Ingredients

For many of us, chocolate hazelnut spread brings back memories of spoon-licking, toast-swiping, and that unmistakable cocoa-nut aroma. This Hazelnut Cream honors that comfort while rewriting the ingredient list entirely, replacing refined sugars and industrial oils with real, thoughtfully sourced foods.

Instead of masking flavor with sweetness, this version lets hazelnuts lead. When roasted and blended, hazelnuts become naturally creamy and deeply aromatic, creating a spread that feels indulgent without being overwhelming. Raw cacao adds richness and depth, while a modest amount of maple sugar provides just enough sweetness to balance the bitterness of the chocolate.

This is not a candy masquerading as food. It is a nutrient-dense spread meant to be enjoyed intentionally, whether spooned onto warm toast, swirled into chia pudding, layered into desserts, or eaten straight from the jar when the craving calls.

Natural Chef Tips for Blending Hazlenuts

For the smoothest possible texture, allow the hazelnuts to blend fully into a butter before adding the remaining ingredients. This may take several minutes depending on your blender. Pause as needed to scrape the sides and prevent overheating.

If your spread feels too thick, add olive oil one teaspoon at a time until it reaches your desired consistency. If it feels too loose, chilling will firm it naturally.

For a deeper chocolate profile, add an extra tablespoon of cacao. For a dessert-style spread, increase maple sugar slightly and finish with a pinch of flaky salt.

Nutrition Highlights: Heart Support

Hazelnut butter provides a rich source of monounsaturated fats that support heart health and long-lasting energy, along with vitamin E to help protect cells from oxidative stress. Naturally containing magnesium, copper, and plant compounds that support metabolic and nervous system health, hazelnut butter offers a nutrient-dense, satisfying fat that enhances satiety while adding depth and flavor to both sweet and savory dishes.

Knife full of sweet chocolate nougat spread on glass jar

Why This Recipe Works

Hazelnuts are uniquely suited for chocolate spreads. Their natural fat content is high, but balanced, producing a smooth, silky texture when blended. Roasting enhances their sweetness and unlocks their aroma, allowing you to use less added sugar while achieving a richer flavor.

Unlike conventional chocolate spreads that rely on refined seed oils, this recipe uses high-phenolic olive oil in a small amount to support emulsification and add stability without overpowering the hazelnuts. The result is a cream that holds beautifully in the refrigerator and spreads easily at room temperature.

Raw cacao powder brings intensity without added sugar. Its bitterness is softened by maple sugar and vanilla, creating a layered, grown-up chocolate flavor that feels satisfying rather than cloying.

Ingredient Strategy and Substitutions

Hazelnuts, sometimes called filberts or cobnuts, are the foundation here. Choose raw hazelnuts so you can control the roast level yourself. Freshness matters, as hazelnuts can go rancid when stored too long.

Maple sugar is preferred for its mineral content and caramel notes, but coconut sugar may be used if needed. Keep sweetness restrained. This spread is meant to taste like hazelnuts and cacao first.

Raw cacao powder delivers antioxidants and magnesium while keeping the flavor bold. If using cocoa powder instead, expect a slightly milder chocolate profile.

High-phenolic olive oil supports texture and adds subtle bitterness that complements cacao. Neutral oils are not recommended, as they dilute flavor.

Storage, Uses, and Serving Ideas

Store Hazelnut Cream in a sealed jar in the refrigerator for up to two weeks. It will firm when chilled and soften slightly at room temperature.

Use it as a spread for toast or crepes, swirl it into yogurt or chia pudding, layer it into brownies, spoon it over Nice Cream, or pair it with sliced fruit. It also makes a beautiful filling for baked goods or a simple dessert topped with flaky salt.

Equipment

Ingredients

Instructions

Preheat the oven to 425°F.
Spread the hazelnuts in a single layer on a sheet pan and roast for about 10 minutes, until fragrant and lightly golden. Watch closely to avoid burning.
Let the hazelnuts cool slightly, then rub off and discard any loose skins.
Transfer the hazelnuts to a blender and blend until smooth and creamy, stopping to scrape down the sides as needed.
Add the cacao powder, maple sugar, olive oil, vanilla powder, and salt. Blend until fully incorporated and silky.
Transfer to a jar with a tight-fitting lid and refrigerate.

Notes

For an ultra-smooth texture, blend the hazelnuts into a butter first before adding remaining ingredients. Adjust sweetness and cacao to taste.

RBK Ingredient Standard

Whenever possible, we prioritize organic, local, seasonal, and transparently sourced ingredients. Learn more about our sourcing approach.

Let us know if you make this recipe! Tag @redbootkitchen and use the hashtag #redbootkitchen