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Homemade Chocolate Hazelnut Spread | Low-Sugar Jar Spread Recipes for children

Homemade Chocolate Hazelnut Spread | Low-Sugar Jar Spread

3.5 2 reviews 0 views
Sinem AkayCommis
 05 September 2026 Last updated: 05 September 2026

This jar spread is made by processing roasted hazelnuts with cocoa, powdered sugar, and milk powder until smooth enough to spread on bread. Many commercial spreads list sugar first; here, sugar comes after the hazelnuts, and the total amount is specified. Cocoa powder absorbs oil, so the mixture may stiffen as it is blended; vegetable oil brings it back to a spreadable consistency.

Step by Step

How to make it?

1

Roast the hazelnuts

13 min

Spread the hazelnuts in a single layer on a tray and roast them in a 150°C / 300°F oven for 12 minutes. The roast directly affects the flavor: hazelnuts that are too pale will be overpowered by the cocoa, while over-roasted nuts will taste bitter. When broken open, the centers should be honey-colored rather than cream-colored.

2

Remove the skins

5 min

Pour the hot hazelnuts into a kitchen towel, close it, and rub them together in your hands to loosen the skins. Any skins left on the hazelnuts are especially noticeable in this recipe: the dark cocoa hides the flecks, but they feel gritty in the mouth. Spread the hazelnuts on a plate and let them cool until just warm to the touch.

3

Process until smooth and runny

10 min

Put the hazelnuts in a food processor and process until they form a fluid paste, stopping every 2 minutes to scrape down the sides. Do not rush this step: if the hazelnut paste is still dry when the cocoa is added, the mixture will clump into a dough and will not loosen again.

4

Add the cocoa, sugar, and milk

5 min

Add the powdered sugar, cocoa, milk powder, salt, and vanilla, then process for 1 minute; the mixture will stiffen noticeably. With the processor running, slowly pour in the sunflower oil in a thin stream. Stop when the spread turns glossy again and falls slowly from a spoon; too much oil will make it slide off bread.

5

Transfer to a jar

2 min

Transfer the spread to a jar that has been rinsed with boiling water and dried. Press it down with the back of a spoon to remove air pockets. Close the lid after the spread cools. It keeps for 3 weeks in a cool, dark cupboard; always use a dry spoon.

Reminder

🔴 This spread is thick and sticky; when serving a young child, spread it thinly on bread, no more than 2 mm thick. Do not make it in a household where anyone has a hazelnut allergy. The spread firms up in the refrigerator, so take it out 15 minutes before serving; this standing time is not included in the recipe duration. Allergen: The ingredient list includes milk and dairy products and tree nuts. Check packaged-product labels for other allergens.

Nutritional Values · 1 serving

Values are estimates
129 kcalCalories
2.6 gProtein
8.1 gCarbohydrate
9.6 gFat
1.8 gFiber
5.3 gSugar
26 mgSodium
1.1 gSaturated Fat
Protein 8% Carbohydrate 25% Fat 67%
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3.5 2 reviews 50% recommend it 2 rated without leaving a comment
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Emir Hadžić 2 weeks ago

Fındığı kavurduktan sonra bir bezin içinde ovarak kabuğunu aldım, kabuklu çektiğimde sürmede acı bir tortu kalıyordu. Sıvı hâle gelene kadar çekmek de sabır istiyor, robot ısınınca on dakika ara verdim ve toplam yarım saat sürdü.

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