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Filled Croissants with Homemade Chocolate Hazelnut Spread

Filled Croissants with Homemade Chocolate Hazelnut Spread

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I have to share this recipe with you, because my colleagues loved my chocolate hazelnut spread that I brought today for tasting. I prepared chocolate croissants this weekend and thus had a little glass of chocolate spread leftover. So I thought it would be nice to let my colleagues taste this healthier version of nutella. And what can I say, those dear greedy people didn’t left me some for lunch. 😛

Well, this spread tastes amazing. So rich, chocolaty and nutty. Contrary to store-bought chocolate spread I don’t use palm oil or refined sugar. The ingredients list is very short. Just hazelnuts, cocoa powder, agave or maple syrup, vanilla and non-dairy cream or water. I am not saying this spread is super healthy, but the fats are most unsaturated fats and the nuts add protein and b-vitamins to it.

If you prefer a darker, more bitter chocolate spread, use water. If you use non-dairy cream it will be lighter and tends to milk chocolate.

Make sure to toast the hazelnuts. I tried to make this spread without toasting them, but that didn’t work well. The nuts have to be in the machine much, much longer until a nut butter forms. You need a powerful food processor to make nut butter. It needs power and time. So your machine must be able to run 10 minutes or longer.

Enjoy your chocolate moment!



5.0 from 2 reviews
Chocolate Hazelnut Croissants with Homemade Chocolate Hazelnut Spread
Gang/Type: Snack
Ergibt/Yield: 6 croissants and 2 small jars of spread
For the chocolate hazelnut spread:
  • 200 g (7 oz) hazelnuts
  • 100 ml (1/3 cup plus 2 tbsp) agave nectar or maple syrup
  • 3 tbsp (raw) cocoa powder
  • 1/4 tsp ground vanilla
  • 1 pinch salt
  • 3 - 4 tbsp non-dairy cream or water

  • 1 pack Pillsbury crescents
Chocolate hazelnut spread:
  1. Spread the hazelnuts on a baking tray and bake in the oven for about 10 minutes at 160° C (320° F), let cool.

  2. Chop the nuts in your food processor until a nut butter forms. It takes about 10 minutes in my machine. Scrape down the nuts from the side from time to time.

  3. Add cocoa powder, vanilla and syrup and mix well.

  4. Last pour in the cream or water little by little until it reached your preferred consistency.

Chocolate hazelnut croissants:
  1. Preheat the oven to 200° C (400° F), line a baking tray with parchment paper.

  2. Unroll the dough and spread a little chocolate spread on it, then roll up, form a crescent shape and place on the baking tray.

  3. Bake in the oven for 10 - 15 minutes until golden.
Keep the spread refrigerated and use within a week. Also try it on freshly baked bread.

If you want to make this spread and don't have a food processor use store-bought hazelnut butter and mix with the other ingredients.


  1. Sonja
    Sunday January 13th, 2019 / 09:54 PM

    Liebe Rina,
    leider habe ich keinen Mixer, würde die Schokohörnchen aber trotzdem so gerne probieren.
    Geht es denn auch mit einem Haselnussmus?
    Liebe Grüße

    • Rina
      Sunday January 13th, 2019 / 10:04 PM

      Liebe Sonja,
      wenn du Haselnussmus verwendest, ist es super einfach, da du die Creme nur zusammenrühren musst.
      Liebe Grüße

  2. Mihl
    Saturday April 16th, 2016 / 06:13 PM

    Schokohörnchen sind das Beste! Alles, wo Schokolade drin ist, ist das Beste! Ich mache meinen Schokoaufstrich auch am liebsten selber, allein schon das Rösen und Mahlen der Haselnüsse. Ach ich hör liber auf. Krieg gerade total Hunger…

    • Rina
      Saturday April 16th, 2016 / 06:21 PM

      Hahaha. Ja, das kenne ich!

  3. Hella MATELSKY
    Wednesday April 13th, 2016 / 11:40 PM

    Hmmm, hört sich extrem lecker an. Die Schoko Creme kann ich gut bei der Weihnachtsbäckerei verwenden. Als Füllung für Plätzchen. Freu mich drauf 🙂

    • Rina
      Thursday April 14th, 2016 / 06:48 AM

      Das ist eine gute Idee!

  4. Petra Janke
    Wednesday April 13th, 2016 / 08:48 PM

    Cool! Das ist genau das richtige für meinen süßen Zahn ?

    • Rina
      Wednesday April 13th, 2016 / 08:59 PM

      Das dachte ich mir schon.
      Ich mache dir mal ein Glas!

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