Chocolate Hazelnut Butter Recipe - Clean Eating Magazine

Chocolate Hazelnut Butter

Ditch the store-bought chocolate spreads that contain nasty oils and sugars – with our 10-minute, 3-ingredient recipe, you'll get all the same luscious, chocolaty flavor without an ounce of guilt.
Chocolate Hazelnut Butter image

*NOTE: Toasted hazelnuts can be found in bulk-food stores or you can toast them in a 375°F oven for about 10 minutes. Roll in a towel to remove skins, though a few remaining skins in the mix won't be a problem.

  • Duration
  • Prep Time
  • 3 cupsServings


  • 2 1/2 cups hazelnuts, toasted, skins removed*
  • 4 oz dark chocolate, 70% or higher, chopped
  • 1 tbsp pure maple syrup, or to taste 
(TRY: Vermont Pure Maple Syrup)


  1. In a high-powered blender or food processor, blend hazelnuts until smooth, scraping down sides of bowl as needed.
  2. In a double boiler or heat-proof bowl over a pot of simmering water, melt chocolate. Transfer melted chocolate to a bowl along with maple syrup and hazelnut butter and combine well. Store in an airtight container in the fridge for up to 1 month.

Nutrition Information

  • Serving Size: 1 Tbsp
  • Calories: 58
  • Carbohydrate Content: 3 g
  • Fat Content: 5 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 1 mg
  • Sugar Content: 1 g
  • Polyunsaturated Fat Content: 1 g