Hazelnut Chocolate Spread
I’m obsessed with this chocolate hazelnut spread. I’ve added an ingredient often used in Middle Eastern cuisine which brings it to another level. Orange blossom water. I also like to use hemp oil, which is a good source of omega 3 and low in saturated fat. The roasted hazelnuts sprinkled on top add a crunch which makes you want to have another bite. Just writing down about it makes me salivate! Hope you’ll enjoy it.
Ingredients
Makes 1 pot
300g hazelnuts
3 tbsp hemp oil
2 tbsp raw cacao powder
3 tbsp maple syrup
1 tsp orange blossom water
A pinch of sea salt
Method
Start by roasting the hazelnuts in a preheated oven at 180°C fan setting for about 10 mins. Let it cool. Remove the skin, it should come off easily when rubbing.
Put 250g of the roasted hazelnuts in a food processor and pulse until you get a runny nut butter, it will take from 2 to 4 min depending of your food processor. You will need to stop the food processor and use a spatula to scrape down the sides from time to time.
Add the rest of the ingredients and pulse until well combined and smooth. You may need to scrape down the sides again a few times to help the process and should end up with a thick paste.
Transfer in a cleaned and sterilised jar.
Use the rest of the roasted hazelnuts to sprinkle on top of your toast to get a lovely crunch.
Yum!
