Homemade vegan chocolate with hazelnuts

Homemade vegan chocolate with hazelnuts

homemade vegan chocolate macro

Hazelnut chocolate has a special place in my heart. It’s a bit of a fond childhood memory and so I’ve always loved it. It is difficult to get quality dairy-free hazelnut chocolate that doesn’t skimp on hazelnuts and so I’ve decided to make one myself, especially as I had a big bag of cocoa butter in my pantry that needed using up pronto.

This homemade chocolate is really easy to make and the only thing you need to be careful of is not to overheat the cocoa butter as it doesn’t cope well with excess heat. This recipe is a simplified chocolate recipe in that it doesn’t require tempering (I am not even sure if it is possible to achieve temper given the addition of hazelnut butter) and so because it isn’t tempered and because I’ve added hazelnut butter, it doesn’t have that shop-bought chocolate bar snap, in case you were wondering. I have been making it on repeat for over a week and there have been no complaints – obscene quantities of it seem to disappear into our gobs despite our best efforts to be restrained about its consumption 😉 .

It’s kinda funny cos it coincided with Duncan treating himself to a luxurious giant vegan chocolate egg this year, the arrival of which he announced to me in a TESCO carpark making it abundantly clear that it is HIS chocolate egg and not OURS. I was like, ‘whatever dude’ and eye rolled a bit as I’m pretty sure it was him who poo pooed the idea of getting one last year. The magnificent egg, clad in gold, arrived in the post and Duncan decided that despite it not yet being Easter, he wants to know what the fuss is all about. I was ‘egging’ him on too, I’ll admit, as I was dying to know what flavour and mouthfeel can be expected for this kind of price tag.

Well, I am possibly a massive philistine, but apart from two pralines that were part of the said egg inventory, I found the flavour to be rather disappointing. Do these people think that vegans don’t consume sugar? It was pretty savoury and tasted like wine, but maybe it’s just my unrefined palate. Duncan says it’s growing on him but in a moment of weakness, he admitted to me that he prefers my homespun hazelnut chocolate bars to this hyped up egg so not sure he will be rushing to buy one again next year.

homemade vegan chocolate ingredients

homemade vegan chocolate hazelnut butter

<homemade vegan chocolate moulds

homemade vegan chocolate set

homemade vegan chocolate stack close up

200g / 7oz
15 min
15 min
200g / 7oz
15 min
15 min
  • 400 g / 3 cups hazelnuts
  • 50 g / 1¾ oz cacao butter
  • 50 g / ¼ cup icing sugar OR 45 ml / 3 tbsp maple syrup*
  • 40 g / 1/3 cup unsweetened cacao powder
  • pinch of fine sea salt
  1. Preheat the oven to 180° C / 355° F (no fan).
  2. Place hazelnuts on a large baking tray and roast in the preheated oven for about 10-12 minutes, until golden.
  3. Place roasted hazelnuts in the middle of a kitchen towel and rub between the palms of your hands until you’ve loosened up the skins. Allow the nuts to cool down.
  4. Transfer 2/3 (2 cups) hazelnuts into a food processor and process, for about 10-15 minutes, scraping down the sides of the food processor, until you obtain a smooth hazelnut butter.
  5. If it comes in big chunks, chop your cacao butter up small and melt it slowly over a double boiler, making sure the bowl with the cacao butter does not touch the water underneath. Use a low heat to make sure the butter does not overheat.
  6. Once melted, whisk in icing sugar (or maple syrup), cacao powder and sea salt. Whisk until well incorporated.
  7. Next, stir in 50 g / ¼ cup of the hazelnut butter you made earlier. Stir with a spatula until completely incorporated.
  8. Pour melted chocolate into clean (and dry!) moulds. Top with roughly chopped and whole hazelnuts and place in the fridge to set.

*I don’t recommend using sugar that comes in crystals as the chocolate cannot quite reach the temperature needed to melt the sugar and so your chocolate will be gritty. Maple syrup (or other liquid sweetener) works well but the chocolate is a touch softer than if you were to use icing sugar.

This recipe creates 2 x 100 g / 3.5 oz chocolate bars. These are the moulds I use.

33 g
149 g
25 g
35 g
69 g
*per 100 g
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6 reviews, 7 comments
    Thanks :)
Made it with sugar and it went down really well with my non-vegan and milk chocolate favouring colleagues! I'll try a version without sweetener to suit my preference of a darker chocolate. Thank you for your great recipes!
    Thank you, Judith! So glad to hear that this chocolate went down so well, even with your non-vegan colleagues. I'm delighted. I fear that eliminating sugar completely may render these bars too bitter (so I would halve it) but if that's what you are after, I hope they will hit the spot! x Ania
Update as promised - I ground up the date sugar but actually it is quite finely ground to begin with. The Whole Food Plant Based version of the chocolate is just as delicious as the original, no graininess at all. It is so good that DH decided to make his own with nuts and raisins, his favorite. Thank you Ania, commercially produced chocolate is now a thing of the past for us.
    I'm so happy to hear that, Mary. Thank you for taking the time to come back and let me know how you got on. Ania
I am actually going to try grinding up date sugar as it is considered the only “whole” sugar. It tends to not dissolve as completely as other sugars due to its fiber but I am hoping that since the chocolate will contain lots of chopped nuts, any slight graininess from the sugar won’t be noticeable. I will let you know. Thanks for some great recipes. Mary.
I don’t know why I have never made chocolate before. Thank you for this recipe which is incredibly easy to make. It is a big hit! I had no hazelnuts so I used organic almond butter and chopped up organic almonds. Delicious! What a treat. Now I am going to experiment to see if I can make it Whole Food Plant Based, so no refined sugar.
    Thanks Mary, I'm delighted that you enjoyed it. You could grind up coconut sugar into fine powder if that's what you have in mind. Ania
Deepti Cherukupalli:
I made these today and it was AMAZING !! Thank you so much for the recipe. I made it with maple syrup. Wanted to know if I wanted it less bitter how do I alter the recipe ? Thanks !
    Hi Deepti,
    I'm really glad to hear, thanks for letting me know. You could either reduce the amount of cacao powder or increase the amount of sweetener, but as you are using maple syrup you need to be careful. I would say 4 tbsp is probably okay, but any more than that and the chocolate will be very soft and more like a ganache. Perhaps you are better off using icing sugar instead. Hope this helps! Ania
Hi Ania,
I love your vegan recipes. Thank you for them. You said you are not sure if the chocolate can be tempered on this page because you added hazelnut butter. Well as a chocolatier I can answer that😊. The chocolate recipe if it is made with icing sugar or in my case because I am diabetic I use icing Swerve or any erythritol or powdered Allulose , then will temper easily because hazelnut butter is fat based. However, if you use any liquids in the mix like maple syrup, the moisture or water content of maple syrup or agave nectar will cease your cocoa butter and it turns into a sludge or mud like texture.
For me a day without chocolate is a day without sunshine. So thank you for this recipe, I would temper mine and add two tablespoon of organic olive oil to the hazelnut butter to get a smoother texture and not melt in my hands so easily.
Hanna Baroncelli
    Hi Hanna,
    Thank you for your kind words! I'm delighted to hear that you enjoy my recipes. That is really helpful to know, thank you. I assumed that because I messed with the formula by adding hazelnut butter a temper could not be achieved, but I shall certainly attempt it next time I make it. It's interesting what you say about maple syrup - I assume you mean it will seize when you try to temper it? cos I made quite a few bars with maple syrup and even though I was prepared for it to seize, it did not seize once. I explained it to myself by thinking that at this point, it's more of a chocolate ganache than straight up chocolate so that's why the chocolate isn't prone to seizing. Great tip on adding some oil too. Thank you! I am so glad you took the time to write. x Ania
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