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Choczelnut Butter-Better Than Nutella

Chef Bretto's Choczelnut Butter
(Better than Nutella)


  • 2 cups hazelnuts
  • 1/4 cup coconut, grapeseed, or canola oil (we used coconut)
  • 24 oz chocolate chips or chocolate bars, melted (we used a mixture of milk and semi-sweet)
  • 1/2 cup confectioner's sugar (aka Powdered)
  • 3 Tablespoons cocoa powder (Unsweetened)
  • 1 teaspoon vanilla extract
  • 1/2-1 teaspoon sea salt 


  1. Bring a pan of water to a boil. Add some baking soda and then the hazelnuts. Boil them for a few minutes, remove and rinse under cold water until all skins are removed. Drain.
  2. Roast the hazelnuts in a 350 degree Fahrenheit oven for 10-15 minutes, until golden brown. Cool. 
  3. In a food processor, grind hazelnuts until they turn into a butter/paste. Pour in the oil, confectioner's sugar, cocoa powder, vanilla, and salt and process until it is as smooth as it will get (ours still is "textured" as you can see in the photos). 
  4. Add the melted chocolate and process some more, until well blended. 
  5. Now you can pour/scoop your Choczelnut Butter into a jar. It may be on the thin side, but it will thicken as it cools. 
  6. If you want a creamier Choczelnut Butter, you can strain your freshly made, "warm" butter to remove more of the hazelnut chunks. We did not do it, as we felt it was a waste of good nuts and we really don't taste the texture. It's not like chunky peanut butter. 
  7. Store your Choczelnut Butter on the counter for up to 2 weeks (as if it will last that long).