Chocolate spread on toast topped with banana.

Dairy-free hazelnut chocolate spread recipe


This hazelnut chocolate spread is a perfect plant-based replacement for Nutella. Spread it on toast with a little bit of sea salt, or spoon it straight out of the jar.


180 grams hazelnuts (hulled or unhulled, see instructions below).

3 tablespoons cocoa or cacao powder

4 tablespoons agave / maple syrup, or sugar

10 tablespoons plant-based milk

3 tablespoons oil

Pinch of salt



  1. Preheat oven to 180°C
  2. Pour the hazelnuts onto a baking tray.
  3. Roast at 180°C for 15 minutes (8 minutes in a fan-forced or convection oven).
  4. If using hazelnuts with the skin off, place the roasted nuts aside to cool.
  5. If using hazelnuts with the skin on, pour the roasted hazelnuts into a slightly dampened tea towel, wrap, and rub to remove skins. Be careful not to burn your hands on the hot wet tea towel. Set aside to cool.
  6. Place the cooled hazelnuts into a blender or food processor, and pulse into a smooth paste. Use a spatula or spoon to scrape down the sides of the blender if necessary.
  7. Add the cocoa or cacao powder, syrup, plant milk, oil, and salt to the blender / food processor.
  8. Blend the ingredients together until smooth.
  9. Transfer the spread to a clean jar or container and store in the fridge.
  10. Spread the dairy-free chocolate hazelnut spread onto your choice of bread, muffins, crumpets or crepes.
  11. Serve and enjoy!