Hazelnut chocolate spread

Chocolate hazelnut spread is a huge favourite of mine. I love it on warm toast the best, but my kids love it on fruit slices for afternoon tea. Making my own takes no time at all and it lasts in the fridge for a few weeks. Plus I know exactly what goes in it so can enjoy it more often. Play with the oil quantity until you find the perfect consistency for you and try toasting the hazelnuts first, it adds so much flavour.

Storage: store in a sterilised glass jar in the fridge for 1 – 2 weeks.

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Ingredients

• 1 cup *hazelnuts 
 

• 2 tbsp cocoa or cacao powder
• ¼ cup pure maple syrup
• 4 Medjool dates, pitted (optional)
• 1 tsp vanilla extract
• 2 tablespoons macadamia oil or coconut oil
• *Lightly toast the hazelnuts for a stronger flavour.

Method

Step 1

Add hazelnuts to a high-powered blender, Thermomix or food processor. Blitz for a few minutes or until you have a sticky dough-like consistency
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Step 2

Add the cocoa or cacao powder, maple syrup, dates if using, vanilla extract and macadamia or coconut oil. Process until you have a smooth chocolate spread. -