Homemade hazelnut chocolate spread recipe

Hazelnut chocolate spread

Table of Contents

A recipe for hazelnut chocolate spread

If you have a sweet tooth, you may have a soft spot for Nutella. This childhood favourite is a nostalgic treat for many, but unfortunately, store-bought jars of this hazelnut chocolate spread often contain high amounts of modified palm oil and added sugar. The good news is that making your own homemade version is quick and easy, requiring just four simple ingredients and 20 minutes of your time.

Whether you’ve foraged a basketful of hazelnuts or picked up a bag of shop-bought nuts, you can still make this delicious recipe. Once you make this spread, you’ll be amazed at how silky it is and how nutty it tastes. One tip is to leave some hazelnut chunks in it to add a crunchy texture that you won’t find in the store-bought version.

You may find yourself standing in front of the fridge with a spoon in hand, unable to stop tasting it! It’s that good. So go ahead and give this homemade spread a try and indulge your sweet tooth without any guilt.


  • 1 1/2 cup hazelnuts
  • 2 tablespoons unsweetened cocoa powder (up to taste)
  • 1/4 cup of milk (or hazelnut milk for lactose free recipe)
  • 1/4 cup of honey or maple syrup


  1. preheat your oven to 180°C and spread the hazelnuts out in a single layer on a baking sheet. Toast the hazelnuts in the oven for about 10 minutes or until their skins start to crack.
  2. Once toasted, remove the skins by wrapping the nuts in a kitchen towel and gently rubbing them to remove as much skin as possible. This helps to remove any bitterness and achieve the desired consistency for your spread. Note that if you’re using Turkish hazelnuts, their skins are softer and less bitter, so you may not need to remove them.
  3. Next, grind the hazelnuts in a food processor until they form a creamy nut butter with a runny consistency.
  4. Add honey, cocoa powder, and milk, and process until the ingredients are well combined. Adjust the amount of milk and honey to achieve your desired consistency and sweetness. Keep in mind that the mixture will thicken slightly after it’s been refrigerated.


While this homemade hazelnut spread is best enjoyed fresh, you can store it in a sealed container in the fridge for up to two weeks. However, be warned that it’s so delicious, it likely won’t last that long!

There are plenty of ways to enjoy this indulgent spread. You can spread it on top of seeded bread, baguettes, or homemade acorn pancakes for a sweet breakfast or snack. You can also use it as part of the icing for a decadent chocolate cake.

For a fruity twist, cover banana chunks and strawberries with the spread and let them cool in the fridge for a deliciously indulgent treat. The possibilities are endless with this versatile and tasty spread!

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Alvaro // Wild Plant Guy

I am the human behind BritishLocalFood. As a forager and wild food educator, my aim is to inspire you to go outdoors, familiarise with your local plants and make the best of their culinary and medicinal properties, in the hope you'd pass on any knowledge gained down to the next generation.

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