Chocolate Hazelnut Spread

hazelnut spread on toast

hazelnut spread on toast
Just like your traditional hazelnut spread, without all the saturated fat. Feel free to adjust the sweetness by adding more or less honey to taste.
Makes: 2 cups
Prep Time: 15 minutes


  • 160 g / 1 1/2 cups roasted hazelnuts, skin off
  • 30 ml / 2 tbsp warm water
  • 110 g / 1/3 cup honey
  • 55 g / 1/4 cup Crystal margarine
  • 15 g / 2 tbsp cocoa


  1. Preheat oven to 350°F (175°C). Place hazelnuts on a baking sheet and roast for 15 minutes, checking every 5 minutes to rotate. Allow to cool on a towel. When cool, remove skins by rubbing the hazelnuts with the towel.
  2. Hazelnuts on baking sheet
    rubbing hazelnuts with kitchen towel
    deskinned hazelnuts

  3. Add roasted nuts to a food processor. Grind to a fine powder, approximately 5 minutes.
  4. hazelnuts in food processor
    hazelnut powder

  5. Add Crystal margarine and continue processing for 5 minutes, or until smooth, scraping down every minute.
  6. hazelnut powder and margarine
    blending hazelnut and margarine in processor

  7. Add in cocoa and honey. Continue processing for another 2 minutes until combined, scraping down occasionally.
  8. adding cocoa powder to hazelnut mixture

  9. Store in a clean, airtight container in the fridge for up to two weeks.

Chef Notes

  • Hazelnuts might go by their other name, filberts, in the supermarket.

hazelnut spread on toast