Homemade hazelnut butter swirled with chocolate and espresso!
Move over peanut butter!
This Chocolate Espresso Hazelnut Butter is made from scratch and made simply in your one kitchen. Using just a few ingredients and steps you can have a batch of delicious chocolate hazelnut butter in no time! Use it for all of your spreading needs like toast or use it to replace Nutella in your favorite recipes like this Nutella Skillet Brownie or this Nutella Caramel Pretzel Fudge. the possibilities are endless and once you see how easy it is to make your own espresso nut butter, you’re going to want to make it again and again!
Homemade Chocolate Hazelnut Butter
This chocolate hazelnut butter recipe might bridge the gap between my sophisticated adult taste and my children’s simple tastes. It has the hazelnut flavor that my kids love, but it also carries complex flavors that I find irresistible. The end results are creamy, rich, flavorful, and perfect. Be careful though because once you try this homemade spread you may never go back to ordinary Nutella or peanut butter ever again.
- Toasted hazelnuts
- Brown sugar
- Vegetable oil
- Semi-sweet chocolate chips
- Espresso powder
For the exact amounts needed, please see the recipe card below.
How to Make Chocolate Espresso Hazelnut Butter
- Place your hazelnuts into a food processor and process until the nuts are crumbled into small pieces.
- While it’s still processing, add in the salt, espresso powder, and brown sugar.
- Slowly stream in the oil. The butter should begin to become smooth now. If not, add in more oil in 1 teaspoon-sized increment amounts.
- Finally, add in the melted chocolate and process until combined.
- Pour into a jar and seal closed.
- Keep stored in the fridge.
How long is homemade hazelnut butter good for?
You can keep this homemade hazelnut spread in a well sealed container in the fridge for up to a month. I like to use a mason jar with a fitted lid and rim because it’s easier to store and handle. Note that the mixture may separate a little as it ages, just stir it before using. If the hazelnut spread becomes hard, let rest at room temp to warm up a little so that it is easier to spread.
Are hazlenuts healthy?
Hazelnuts are a great choice of nut. Paced with healthy fats, omega 6’s and other great nutrients these nuts are a pretty healthy option. They’re also high in fiber too!
How to toast hazelnuts in the oven
line a baking sheet with foil or parchment paper and spread your nuts on top in a single even layer. Cook in the oven at 350 degrees F for 10-15 minutes while stirring frequently. You want them browned. Remove from the oven and wrap in a towel to steam for 1 minute. Rub the nuts with the towel to help loosen and remove the skins, it’s okay if some skin is left. Then cool completely and use as directed.
For more hazelnut recipes check out these tasty suggestions:
- Mini Nutella No Bake Pies with Pumpkin Whipped Cream
- Raspberry Hazelnut Dutch Baby
- Milk Dud Nutella Cookies
- Nutella Swirled Pumpkin Bars
- Cherry Hazelnut Wild Rice Pilaf
- Crepes with Nutella Whipped Cream
- Nutella Skillet Brownie
- Hazelnut Banana Muffins
- Nutella Caramel Pretzel Fudge
Chocolate Espresso Hazelnut Butter
Homemade hazelnut butter with a hint of espresso and chocolate.
- 2 1/2 cups toasted hazelnuts (skin removed)
- 1/3 cup brown sugar
- 1 teaspoon salt
- 6 tablespoon vegetable oil
- 1/2 cup semi sweet chocolate chips, melted
- 1 1/2 teaspoon espresso powder
- Place hazelnuts in a food processor, process until nuts are crumbled into small pieces. Add salt, espresso powder and brown sugar. Slowly stream in oil. Butter should begin to become smooth. If not, add oil in 1 teaspoon increments. Finally, add melted chocolate and process until combined.
- Pour into a jar, seal and store in a refrigerator.
Amount Per Serving Calories 212Total Fat 19gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 16gCholesterol 0mgSodium 134mgCarbohydrates 11gFiber 2gSugar 8gProtein 3g
Hayley @ The Domestic Rebel says
This butter looks so silky and fabulous! I bet it’d be delicious on just about everything 🙂