Homemade Hazelnut Chocolate Spread
A no-cook chocolate spread made by mixing unsweetened cocoa with warm milk, sweetening it with honey or a sweetener, and finishing it with hazelnuts and coconut oil. It comes in a honey version and a no-added-sugar version.
A cocoa-rich, slightly bittersweet spread for when you want something close to store-bought chocolate spread. The sweetener version has no added sugar, while the honey version is a little softer in sweetness. Best enjoyed in small amounts at breakfast or between layers of desserts.
Method
Warm the milk in the microwave to about 50–60 °C; do not overheat it.
Stir the cocoa powder into the warm milk until smooth.
Add the honey or sweetener and stir until fully dissolved.
Mix in the hazelnuts.
Add the coconut oil last and stir until the spread is completely smooth.
If it is too thick, loosen it with a splash of milk.
Tips
- If using honey, keep the milk at 50–60 °C at most, as honey breaks down at higher temperatures.
- Pistachios or cashews can replace the hazelnuts.
- It is calorie-dense, so enjoy it in small portions rather than in one sitting.
FAQ
What are the nutrition values of the two versions?
For the whole batch, the honey version has about 650–700 kcal and 95–120 g of carbs, and the sweetener version about 530–570 kcal and 65–85 g of carbs. Both have roughly 22–28 g of protein and 40–48 g of fat.
Is it suitable for people with diabetes?
The sweetener version has no added sugar, but that does not make it medically safe. People with diabetes should check portions and ingredients with their doctor or dietitian.
