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4 Ingredient Chocolate Hazelnut Spread

This spread is the glorious marriage of hazelnut butter with chocolate swirled in. Truly heaven on a spoon.
Prep Time10 mins
Cook Time20 mins
Cooling time15 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: vegan, plant based, dates, coconut oil, nut butter, easy
Servings: 1 heaping cup
Author: Molly


  • Food Processor


  • 1 cup raw hazelnuts
  • 6 pitted dates - at room temperature I used medjool dates
  • 2 oz. 100% baking chocolate i.e. no sugar added
  • 2 tbsp coconut oil


  • Preheat the oven to 350 degrees. Pour the hazelnuts onto a rimmed baking sheet and roast until fragrant and lightly browned, about 10 minutes. Let cool for 15 minutes.
  • I found that the softer the dates are, the better, so keep them at room temperature before using in this recipe. Or if you refrigerate them, pull out six when you turn the oven on. Remove the pits from the dates by pulling them apart in two pieces. Places the halves in your food processor. Grind until the dates form a ball.
  • Next, melt the chocolate in a heat-safe bowl either on the stove over simmering water, or in the microwave. Set aside.
  • Add the hazelnuts into the food processor and blend and blend and blend. We want this nut butter as smooth as possible. Periodically stop and use a butter knife to scrape around the bottom edges; this is where the nut butter sticks. Gently scoop in the melted chocolate and blend again.
  • At this point you will notice the nut butter looking slightly more dry. This is your cue to add in the coconut oil. Pulse a few times, then scrape every last morsel of this hazelnut spread into your favorite jar. Store at room temperature and enjoy!