Chatelaine Kitchen

Homemade chocolate hazelnut spread and a breakfast recipe

We decided to give nut butters a 'whirl' in the Chatelaine Kitchen, using our handy food processor. Plus, we developed a 10-minute chocolate-hazelnut spread

A couple of years ago, I gave up packaged peanut butter when I discovered the joys of cashew butter. Back then, this ‘specialty’ nut butter was only available at Bulk Barn, and it didn’t come cheap. I would buy a small container every few months and savour every last bit of the creamy, nutty goodness. These days, you can easily find a variety of nut butters, but they still come at a steep price. So, we thought: why not try making it ourselves? We decided to give it a ‘whirl’ in the Chatelaine Kitchen, using our handy food processor. 

The result: Creamy, homemade goodness that takes only 10 minutes. And the best part? We also made a version of chocolate-hazelnut butter that knocked our socks off. This recipe calls for hazelnuts or filberts. So what’s the difference? Both nuts are from the same family and can be used interchangeably, but hazelnuts are grown in the Pacific Northwest, while filberts – which are slightly larger – have roots in Europe. Regardless of which nut you use, you should always remove the bitter, papery skin before using.

French crepes for breakfast, brunch or dessert:
Spread chocolate-hazelnut butter on half a ready-made crepe. Top with sliced bananas and whipped cream. Fold in half.


Click here for a trick on how to peel skin from hazelnuts easily.

Click here for our chocolate-hazelnut butter recipe.