This homemade chocolate spread is a game-changer—better than any store-bought option. Made with just two wholesome ingredients, it’s a healthier, more delicious alternative that’s simple to prepare.
Using roasted hazelnuts and rich dark chocolate, this recipe delivers an indulgent flavour with none of the unnecessary additives found in commercial spreads. It’s naturally sweet, velvety smooth, and can be enjoyed in a liquid or firmer, spreadable consistency depending on your preference.
The process is quick and rewarding, and with the help of a food processor, everything comes together effortlessly. Plus, this spread is perfect for reusing jars and reducing waste, adding an eco-friendly touch to your kitchen creations.
Enjoy it on toast, swirled into porridge, or straight from the jar—it’s a treat that’s impossible to resist. Wholesome indulgence has never been easier.
Homemade Is Better
Making your own chocolate spread means you know exactly what’s going in – no palm oil, no refined sugars, just real, wholesome ingredients. Hazelnuts are full of healthy fats, fibre and vitamin E, and when you blend them with dark chocolate, you get a rich, silky spread that feels indulgent but is actually good for you. It’s naturally sweet, nourishing, and so satisfying. Homemade also means no plastic packaging, and it’s often cheaper too – especially if you buy your ingredients in bulk. Once you try it, you’ll never want to go back to the shop-bought stuff.
Tips
Roast the hazelnuts – this helps release natural oils, making them easier to blend and giving that deep, nutty flavour that’s so satisfying.
Use a powerful food processor – I love my Magimix because it blends even small batches to a silky consistency with no lumps.
Use 70% chocolate or higher – this gives you a richer taste with less sugar and more antioxidants.
Add a pinch of salt – totally optional, but it enhances the chocolate flavour beautifully.
Let it cool – it sets up in the fridge or freezer and becomes thick and spreadable, like the classic chocolate spreads you grew up with.
Storage
To store your homemade chocolate spread, simply transfer it into an airtight jar or container and keep it in the fridge. It will stay fresh for up to two weeks. If you prefer a firmer consistency, leave it in the fridge until it sets to your liking, or pop it in the freezer for 30 minutes to an hour to speed up the process. Always let it sit at room temperature for a few minutes before spreading to achieve the perfect spreadable texture. Enjoy it as a delicious topping for toast, pancakes, or even as a dip for fruit!
More Chocolate Treats
- Chocolate Chia Pudding
- Cioccolata Calda – Italian Hot Chocolate
- 4-Ingredient Healthier Chocolate Mousse
- Healthy 3 Ingredients Chocolate Ice cream
2-Ingredient Chocolate Spread
Ingredients
- 200 g hazelnuts
- 60 g dark chocolate at 70%
- pinch of salt, optional
Instructions
- On a baking tray add the hazelnuts and bake at 180C for 10 minutes.
- Let the hazelnuts cool down slightly and add to the smaller bowl of @magimixuk food processor.
- Blitz until the hazelnuts become a butter, it took me ~6 mins.
- Brake down the chocolate with your hands (no need to chop/ or melt, Magimix will do the work for you) and blitz again.
- A pinch of salt added during the mixing is optional but highly recommend it.
- Pour the chocolate spread into a jar. It should fill up perfectly a little jar of ~170-185g (you could re-use an old mustard jar for example).
- The consistency is now very liquid, I love it like this too but if you like a spreadable consistency (like Nutella) follow the next step.
- Leave in the freeze for 30mins to 1 hour (or leave in the fridge overnight), it will solidify. Leave it a room temperature until you reach the desired consistency*.