his homemade date-sweetened chocolate hazelnut spread combines roasted hazelnuts, rich cacao powder, and soft Medjool dates to create a naturally sweet, chocolatey spread. It is a simple alternative to traditional chocolate-hazelnut spreads, made without added refined sugar and with a short list of everyday ingredients.
Roasting the hazelnuts brings out their flavour and helps release their natural oils, creating the creamy base of the spread. Medjool dates add sweetness and a subtle caramel-like flavour, while cacao powder gives it a deep chocolate taste. A little vanilla and salt round everything out.
Enjoy this chocolate hazelnut spread on toast, spoon it over porridge, swirl it into yoghurt, or use it as a filling for pancakes and crêpes. The texture is easy to adjust, so you can make it thicker for spreading or slightly looser for drizzling.
Why You’ll Love This Recipe
- Naturally sweetened: Medjool dates provide sweetness without adding refined sugar.
- Rich chocolate flavour: Cacao powder complements the toasted hazelnuts.
- Simple ingredients: You only need hazelnuts, dates, cacao, vanilla, salt, and a little water.
- Easy to customise: Adjust the thickness or add a pinch of cinnamon to suit your taste.
- Versatile: Use it for breakfast, snacks, or homemade desserts.
Date-Sweetened Chocolate Hazelnut Spread
Course: DessertDifficulty: Easy15
servings15
minutesIngredients
2 cups raw hazelnuts
1 cup Medjool dates, soaked and drained
3 tablespoons raw cacao powder
1 teaspoon vanilla extract
Pinch of salt
Water, to adjust texture
Directions
- Soak the dates
Place the pitted Medjool dates in a heatproof bowl and cover them with hot water. Leave them to soak for about 10 minutes, or until they are soft enough to blend easily.
Drain the dates thoroughly, reserving a little of the soaking water if needed to help adjust the consistency later. Remove any remaining stones or tough pieces.
Soft dates are important because they blend more easily and help create a smoother spread. - Roast the hazelnuts
Preheat the oven to 175°C conventional or 160°C fan.
Spread the raw hazelnuts in a single layer on a baking tray. Roast for approximately 10–12 minutes, checking regularly to prevent them from burning. They should smell fragrant and look lightly toasted.
Allow the hazelnuts to cool until they are comfortable to handle. Place them in a clean kitchen towel and rub them together to remove as much of the loose papery skin as possible.
It is not necessary to remove every last piece of skin. However, removing most of it can help produce a smoother texture and a cleaner hazelnut flavour. - Blend the hazelnuts into a paste
Transfer the roasted hazelnuts to a powerful food processor or blender suitable for processing nuts.
Blend until the nuts become finely ground, then continue processing as they release their natural oils. The mixture will typically pass through several stages: chopped nuts, a coarse meal, a thick paste, and finally a smoother hazelnut butter.
Stop occasionally to scrape down the sides of the bowl. Give your appliance breaks if required by its manufacturer’s instructions.
This stage may take several minutes, depending on the power of your appliance. For the creamiest result, allow the hazelnuts to become as smooth as possible before adding the dates. - Add the dates and cacao
Add the softened, drained dates, cacao powder, vanilla extract, and salt to the hazelnut paste.
Blend again, stopping to scrape down the sides as necessary. At first, the mixture may become thicker or appear slightly crumbly because the dates absorb moisture. This is normal.
Continue blending until the ingredients are evenly combined. If your blender struggles, add a small amount of water to help the mixture move. - Adjust the consistency
Add water one tablespoon at a time, blending after each addition until the spread reaches your preferred consistency.
Use less water for a thick spread that holds its shape on toast. Add a little more for a softer consistency that is easy to swirl into porridge or spoon over pancakes.
Avoid adding too much water at once. It is easier to thin the mixture gradually than to correct a spread that has become too runny.
Taste the mixture and adjust if necessary. A little extra cacao will give a deeper chocolate flavour, while a small pinch of salt can make the hazelnut and cacao notes more pronounced. - Transfer to a jar
Spoon the finished spread into a clean, dry, airtight container. Smooth the surface with a spoon and allow it to cool fully if it has become warm during blending before closing the container.
Refrigerate promptly and use a clean, dry spoon each time you serve it.
Notes
- Roast the hazelnuts carefully: Lightly roasted nuts give the spread a warm, rounded flavour. Burnt nuts can make it taste bitter.
Use soft dates: If your dates are dry or firm, soak them for a little longer until they soften.
Blend the nuts first: Processing the hazelnuts into a paste before adding the other ingredients makes it easier to achieve a creamy result.
Be patient with your food processor: Hazelnuts need time to release their oils. Scrape down the sides and pause the machine as needed.
Add liquid gradually: Too much water can make the spread thin and can shorten its storage life.
Taste before storing: Adjust the cacao, vanilla, or salt while the mixture is still easy to blend.
How to Use Chocolate Hazelnut Spread
This homemade spread is useful for more than toast. Here are a few easy ways to enjoy it:
On toast: Spread over warm toast, sourdough, or wholemeal bread for a chocolatey breakfast or snack.
With pancakes and crêpes: Use it as a filling or drizzle a slightly loosened version over the top.
In porridge: Swirl a spoonful into warm oats just before serving.
With fruit: Serve alongside sliced banana, strawberries, apple wedges, or pear.
In yoghurt: Stir a little into plain or plant-based yoghurt for a chocolate-hazelnut breakfast bowl.
As a dessert filling: Spread between biscuits or use as a filling for homemade pastries and simple cakes.
Variations and Substitutions
Use cocoa powder: Unsweetened cocoa powder works in place of raw cacao powder. The flavour may differ slightly depending on the product.
Add cinnamon: A small pinch of cinnamon gives the spread a gentle warming flavour that pairs well with dates and hazelnuts.
Make it extra chocolatey: Add a little more cacao powder, tasting as you go. You may need a small splash of water to maintain a spreadable consistency.
Adjust the sweetness: The dates provide all the sweetness in this version. If you prefer a less sweet spread, start with fewer dates and add more gradually to taste.
Use another plant-based liquid: Unsweetened almond milk can be used instead of water for a creamier taste, but it introduces another perishable ingredient. Refrigerate promptly and use a conservative storage period.
Keep the ingredient list simple: For the most pronounced hazelnut flavour, start with the recipe as written before experimenting with additional ingredients.
Storage Instructions
Because this recipe contains soaked dates and added water, its storage life is shorter and less predictable than that of a commercial spread made with little or no added moisture.
Transfer the spread to a clean, dry, airtight container and refrigerate promptly at 4°C or below. For the best quality, prepare a small batch and aim to use it within about 5–7 days. This is a conservative practical recommendation, not a laboratory-verified shelf life.
Always use a clean, dry spoon, and discard the spread if you notice mould, an unusual smell, or other signs of spoilage. Do not rely on appearance alone to determine whether food is safe.
Freezing small portions may be an option, although the texture can change after thawing. Thaw in the refrigerator and stir thoroughly before using.
Frequently Asked Questions
Is this spread the same as Nutella?
No. It is a homemade chocolate-hazelnut spread inspired by the familiar flavour combination of chocolate and hazelnuts. This version uses dates for sweetness and does not aim to reproduce the exact ingredients or texture of the commercial product.
Is date-sweetened chocolate hazelnut spread vegan?
Yes, when made with plant-based ingredients as listed. Check the labels of your cacao powder and vanilla extract if you need to confirm that all ingredients meet your dietary requirements.
Does this recipe contain refined sugar?
No refined sugar is added to the recipe. The sweetness comes from Medjool dates, which naturally contain sugars.
Can I use regular dates instead of Medjool dates?
Yes. Other varieties of dates can work, but some are firmer and less moist than Medjool dates. Soak them until soft and adjust the amount of water gradually while blending.
Can I skip roasting the hazelnuts?
Roasting is recommended because it deepens the flavour and helps loosen the skins. Raw hazelnuts can be used, but the finished spread will have a different, less toasted flavour.
Can I make this spread ahead of time?
Yes. It can be prepared ahead and refrigerated in an airtight container. Because it contains added moisture, make a manageable batch and use it within the recommended refrigerated storage period.
Final Thoughts
This date-sweetened chocolate hazelnut spread is a simple way to combine roasted nuts, cacao, and naturally sweet dates in one homemade recipe. Its flavour is rich and chocolatey, while its consistency can be adjusted for toast, porridge, pancakes, or dessert fillings.
For the best result, take the time to process the hazelnuts into a smooth paste before adding the dates, and add water gradually until the spread reaches the texture you prefer. A small batch is easy to prepare and makes a versatile addition to your breakfast and snack routine.
