Hazelnut Chocolate Spread

Cook Time 25–30 minutes

Makes approximately 1 × 300ml jar

Ingredients

2 cups raw hazelnuts, skins on

3–4 tbsp unsweetened cocoa powder

2–3 tbsp maple syrup or honey (adjust to taste)

½ tsp vanilla extract or scrape the seeds from a vanilla pod

1–2 tbsp extra virgin olive oil (optional, for extra creaminess)

Pinch of sea salt

Method

Spread the raw hazelnuts on a tray and bake at 180°C for 10–12 minutes until golden and fragrant.

Add hazelnuts to a food processor or high-speed blender. Blend until they go from crumbly to smooth butter; this may take 5–10 minutes, with pauses to scrape down the sides.

Once smooth, add cocoa powder, maple syrup or honey, vanilla, and salt. Blend again until fully incorporated. If the spread is too thick, add a little extra virgin olive oil to loosen it up.

Taste and adjust sweetness or cocoa as needed.

Store in a jar in the fridge for up to 2 weeks.