Chocolate Hazelnut Spread
A luxurious mix of chocolate and hazelnuts to complement crêpes, pretzels, and sweet strawberries.
- ¼ cup (60 g) peanut oil
- 3 cups (300 g) roasted hazelnuts
- 1 cup (175 g) chopped dark chocolate
- 1 cup (240 ml) milk chocolate chips
- Place peanut oil and hazelnuts into Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then High. Use the tamper to press the ingredients into the blades.
- After about 1 minute when a smooth butter has formed, reduce speed to Variable 8.
- Add chocolate, a little at a time through the lid plug opening, tamping only if necessary.
- Once all of the chocolate has been added, increase speed to Variable 10 and blend an additional 10-30 seconds.
- Thicken in the refrigerator.
|Serving Size||2 Tablespoons (30 ml)|
|Amount Per Servings|
Chocolate Hazelnut Spread is rated out of 5 by 25.
Rated 5 out of 5 by ATXdad from Great recipe - just like Nutella! This is a great recipe but can be tricky, as indicated by the one-star review here. I experienced the same problem, that the caramel glued to the blades, but identified the problem: The caramel must completely set, so that it is completely hardened and breaks apart like glass before adding it to the Vitamix. If the caramel does not harden that way, make a new batch and try that step again (and do not double the recipe). With that step done correctly, you'll be able to blend easily and end up with a wonderful spread that's every bit as good as - if not better than - Nutella, and healthier, too!
Date published: 2015-11-28
Rated 5 out of 5 by Thomas F from Worked Great! It seems like the receipe was updated since the caramel and sugar comments below mention them and the current receipe does not. I used Lilly's Milk Chocolate Bar 1.5 of them and 1 Valor Dark Chocolate bar, both are made with Setvia and I try my best to always avoid actual sugar. The receipe worked really well and the taste of my spread is amazing! You need to stop the Vitamix 2-4 times to push the hazelnuts down to mush up, I didn't think that it would turn buttery but after the 4 times pushing down it did. Added the chocolate bit by bit and now letting it cool by the window before placing in the fridge. Lastly, the first time I used Cacao and coconut oil and it was not good! So stick to the receipe here :)
Date published: 2020-04-27
Rated 5 out of 5 by kimbalina74 from Better than Nutella Looking at old reviews, I'm assuming this recipe had a makeover by the time I got to it. It was SO simple and turned out DELICIOUS! I'm not even a huge Nutella fan (I was making it as a gift) and I thought it was incredible. It took a little longer than I anticipated to blend it into a buttery mixture, but I kept checking on it and blending on 5 in 30 second increments until it was super smooth.
Date published: 2017-08-05
Rated 4 out of 5 by Suzanne7 from I altered the recipe to make a smaller amount. This recipe worked very well although there are a lot of steps and they do need to be followed closely. I changed the amount of nuts to 200 gms because of the cost of the nuts and did not want to waste them. Adjusted the other amounts of ingredients to match the weight of the nuts. Since the amount of nuts was smaller, I stopped the VM at one minute to use a spatula to move the caramel around at the bottom of the container and then did it for another minute. If it looked as if it was sticking, I stopped the VM and used the spatula to move the mixture to the middle. I did not use olive oil but used coconut oil instead and that worked well. It is very important to make sure that the nuts are roasted well, allowed to cool and then the skins need to be removed as much as is possible. It is also important that the caramel be allowed to set really well and to make sure that all the sugar is dissolved. There will be a lot of chocolate spread in the VM after you have finished making this recipe, so if you add almond or other milk to the VM you can clean most of it off and enjoy a lovely hazelnut milkshake as a reward. Enjoy!
Date published: 2016-01-09
Rated 5 out of 5 by Nancy3 from OMG! So delicious!!! This is amazing! Flavour is incredible (I used semi-sweet chocolate chips only, and grapeseed oil instead of peanut oil), and the texture is velvety smooth. I tried so many recipes in the past using a food processor, but was never able to get the texture right. I loooove my Vitamix!!! This is way better than Nutella, and I can serve it to my kids without guilt! Can't wait to experiment with different nuts!
Date published: 2019-03-02
Rated 5 out of 5 by Evgenia S from Excellent! My kids really loved this recipe. Instead of peanut oil we used coconut oil. And I only had semi sweet chocolate chips on hand. I have the vitamix 3500 and it already had a nut butter button, I first pressed it to blend the hazelnuts and oil once it stopped, I added the chocolate chips and pressed the button again. Everything mixed so silky smooth. Just some advice if you roast the hazelnuts before hand and remove as much skin with a hand towel. It will be even better.
Date published: 2020-07-20
Rated 4 out of 5 by Malo19 from Nice recipe ! It’s been like four months since I had my Vitamix and it’s the best blender that I ever had. I always wanted to do homemade Nutella and I just found this recipe. It wasn’t really hard to do but I had a hard time blending the hazelnuts. Overall I think it’s a really good recipe but I would like it to be a little bit more sugary, I add more chocolate but it didn’t get more sweet, does somebody have a healthy idea to make it more sweet? Thanks!
Date published: 2018-03-05
Rated 1 out of 5 by Kari from Huge Headache I love my Vitamix and use it daily, but this recipe (which I found in the included recipe book for the 500 series) was an absolute nightmare. If anyone has had success with it, I would love to hear what you did! I found the caramel to be unblend-able. I followed the directions exactly, but once I put the broken-up pieces of caramel in and tried to start it, the blades wouldn't even move. The sugar/caramel was stuck like glue on and around the blades. I peeled most of it out and ended up just adding white sugar and more olive oil so the recipe wasn't a total waste, but overall, I think I messed with this recipe for almost two (frustrated) hours. At this point, I'm just hoping my carafe is not irreparably damaged from the caramel stuck in the crevices around the blades.
Date published: 2015-11-15