3 cups roasted, skinless hazelnuts
⅓ cup good-quality cocoa powder
¼ cup sugar or to taste
½ teaspoon salt

In September we worked in an Italian vineyard close to the Ferrero factory which makes Nutella. It was hazelnut season, so every morning we’d be surrounded by the smell of roasting hazelnuts and chocolate. This homemade version is just as deliciously eat-from- the-jar-ey but a bit less palm-oil-ey.


1.Place hazelnuts in a food processor and whizz until they form a butter – depending on your food processor, this can take up to 20 minutes.
2.You will need to stop every few minutes to scrape down the sides.
3.The nuts will go through a few stages to get to butter – they’ll be crumbs, then a more solid mass, then a paste and finally, just when you think you might need to add some type of liquid, they’ll turn into a lovely smooth butter.
4.Whizz in cocoa, sugar and salt and adjust to taste – you might like a bit more sugar or cocoa.
5.If you can’t find hazelnuts, this works well with other roasted nuts such as walnuts or almonds.

Recipes, food styling & Photography Will Bowman & Jane Lyons

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