Hazelnut chocolate spread recipe

  • A little tricky

This homemade chocolate spread recipe is simple to make and perfect for an Autumn morning

Homemade hazelnut chocolate spread on toast

Making a homemade hazelnut spread is the perfect way to use your hand picked hazelnuts in Autumn, and this recipe from Family Foraging by David Hamilton is so simple and easy.

Just keep one step ahead of the squirrels and pick the nuts when green or just starting to brown; then allow them to ripen in a warm, dry, dark place.

Handful of foraging hazelnuts


  • Shelled hazelnuts 100g, 3 1⁄2 oz / 2⁄3 cup
  • Cocoa powder 2 teaspoons
  • Vegetable oil 3 tablespoons
  • Maple syrup 3 teaspoons


  • Step 1

    Preheat the oven to 200oC/400oF/Gas Mark 6.

  • Step 2

    Put the shelled hazelnuts onto a baking tray, then place in the top of the oven for 8–12 minutes, or until the skins start to darken.

  • Step 3

    Remove the hazelnuts from the oven and let them cool on a plate.

  • Step 4

    Once they have cooled down, rub off the skins.

  • Step 5

    Place in a clean coffee grinder, seed grinder or a pestle and mortar and grind to a powder. You may end up with one or two lumps, but if most of it is powder, it will be fine.

  • Step 6

    Pour into a large bowl and thoroughly mix in the remaining ingredients. Serve on toast or crackers.

Recipe from Family Foraging by David Hamilton. 

Photographs by Jason Ingram, published by White Lion Publishing.