A healthy, dairy free recipe for Hazelnut Chocolate Spread
300g blanched hazelnuts
1 tbsp + 1 tsp cacao
Preheat your oven to 200ºC and line a baking tray with baking paper.
Arrange the hazelnuts in an even layer on the tray and roast for 10 minutes. Set aside to cool.
Place the cooled hazelnuts in a food processor and blitz for a couple of minutes until broken down into a paste.
Add the honey and cacao and blend again until fully combined.
Add the water and blend again until combined and the spread is smooth. Transfer to a jar and store in the fridge.
It’s best to use a strong, high speed blender for this recipe to get a smooth texture.
Replace the honey with maple syrup for a vegan version.
The chocolate spread will thicken slightly in the fridge.
Halve the recipe to make a smaller batch (1 cup).
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Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate