Antioxidant-Rich Chocolate Hazelnut Spread for First Trimester Cravings

There were days in my first trimester when I couldn’t stomach much of anything—just the thought of strong flavors would send me running. But then there were gentler days, when the nausea was just mild enough to let me enjoy something indulgent. 

That’s when I’d reach for this homemade chocolate hazelnut spread. It felt like such a little victory—to enjoy something sweet, creamy, and comforting without the heaviness of store-bought versions.

Why This Pregnancy and Postpartum-Friendly Chocolate Hazelnut Spread Is Good For You & The Baby

What I love most about making this spread at home is knowing exactly what’s in it (like my Homemade Peanut Butter!). Rich hazelnuts, a touch of cocoa, a hint of sweetness—every spoonful packed with antioxidants that made me feel like I was nourishing myself, even while giving in to my cravings. 

It was one of those recipes that felt like self-care disguised as dessert, especially when spread over a warm slice of toast or Pumpkin Spice Pancakes on mornings when I actually had an appetite.

Prep Time: 10 minutes / Cook Time: 10 minutes / Total Time: 20 minutes / Yields: 1 1/2 cups

Ingredients for Homemade Chocolate Hazelnut Spread

• 2 cups raw, unsalted hazelnuts
• 1/4 cup dark brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Preparation Instructions

1. Preheat your oven to 350°F (175°C). Spread the raw hazelnuts in a single layer on a baking sheet. Toast for 10-12 minutes, or until they are fragrant and their skins look flaky.
2. Transfer the warm hazelnuts to a clean kitchen towel. Fold the towel over and rub the nuts vigorously to remove as much of the papery skin as possible. Don't worry if a few small pieces of skin remain.
3. Place the skinned hazelnuts in a high-powered food processor. Process for 2-3 minutes until they form a thick, pasty ball.
4. Continue to process, scraping down the sides as needed. After 5-7 minutes, the mixture will become a smooth, shiny butter.
5. Add the dark brown sugar, cocoa powder, vanilla extract, and salt. Process for another 1-2 minutes until everything is fully incorporated and the spread is silky smooth.
6. Transfer the spread to an airtight jar and allow it to cool completely before sealing.

Tips For the Best Pregnancy-Safe Chocolate Hazelnut Spread

• Make it chunky: Fold 1/2 cup roughly chopped toasted hazelnuts into the mixture once ready for some texture. 
• Take a break: You don't want to burn your food processor's motor! Take a break from pulsing the mixture every 2-3 minutes to let the motor cool down. 
• Swap the sweetener: Regular granulated sugar, date sugar, or even coconut sugar are great substitutes for dark brown sugar. 

How to Store This Pregnancy Chocolate Hazelnut Spread

• Counter: Place in a mason jar for up to 2 weeks. Keep it away from direct heat and sunlight. 
• Fridge: Store in a mason jar for up to 2 months. 

FAQs about this Chocolate Hazelnut Spread for Pregnancy & Postpartum

1. Is chocolate hazelnut spread safe during pregnancy?

Yes—when enjoyed in moderation. Homemade versions are often safer since they don’t contain additives or excess sugar found in many store-bought spreads. Just be mindful of the caffeine content in cocoa powder.

2. Does cocoa powder have caffeine, and is it okay in the first trimester?

Cocoa does contain a small amount of caffeine (much less than coffee). Most health guidelines say up to 200mg of caffeine per day is safe in pregnancy, and this recipe falls well within that limit.

3. Can I make this chocolate hazelnut spread without refined sugar?

Absolutely! Swap the dark brown sugar with coconut sugar, date sugar, or even a couple of soaked Medjool dates for a natural sweetness.

4. Is homemade chocolate hazelnut spread healthier than store-bought?

Yes. Homemade versions skip palm oil, artificial flavors, and preservatives, relying on whole hazelnuts and natural sweeteners for a cleaner option

A Note From My Chaotic Kitchen

If you’re in your first trimester and struggling with unpredictable waves of nausea, let this recipe be a reminder: it’s okay to find joy in the foods that feel good to you.

Some days that might mean crackers and ginger tea, and other days it might mean a creamy, homemade spread that makes you feel a little more like yourself again. You deserve both.

For more first-trimester cravings recipes, check out my High Protein Spiced Ricotta Pancakes, Velvety Pumpkin Pie Bars with Cheesecake Swirls, and Rustic Apple Pear Galette.