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Brands

Plant-Based

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.

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None
Gibson & Smith

*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.

Servings
3 cups
Prep Time
10 min
Duration
10 min

Ingredients

  • 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)

Preparation

  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
  • Cholesterol Content 0 mg
  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g