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Homemade Chocolate & Hazelnut Spread

This homemade Nutella doesn't need any blender. It's delicious with natural sugar and extra cacao!
Prep Time20 mins
Course: Breakfast, Condiment
Cuisine: Fusion
Keyword: comfort food
Servings: 2 jars
Author: Aude @The Greenquest


  • 300 g Hazelnut Butter
  • 200 g Muscovado Sugar or Brown Sugar
  • 100 g Dark Chocolate
  • 200 mL Dairy-free Milk ((I used hazelnut milk))
  • 4 pinches Fleur de sel (or regular salt)
  • 2 tbsp Dutch-processed Cocoa Powder
  • 50 g Praline powder


  • If you're not gonna eat the spread right away you can sterilize your jars by washing them and putting them at 100°C (212°F) during 10 mn in your oven.
  • In a large bowl, mix the hazelnut butter and the sugar.
  • In a saucepan, bring the milk to boil. Remove from heat and add the chocolate and cacao powder in the milk.
    Stir until melted.
  • Pour the chocolate mixture into the hazelnut one. Stir.
  • Add the Fleur de sel and Praline Powder. Stir.
  • Pour the Hazelnut/Chocolate spread into the (warm and sterilized) jars. Close the lid and turn the jars over until cold.
  • Keep the jars in the fridge.