Oh hello, hazelnutty chocolate delight! This delicious creamy spread tastes great drizzled over fruit, on wholegrain crackers or even straight out of the jar… Cacao is the raw, unprocessed form of chocolate, and is supercharged with flavonoids, iron and magnesium. Hazelnuts are also brimming with nutrition, with everything from protein and fibre to minerals such as magnesium and iron.
Ingredients - Makes roughly 400g
Pre-heat the oven to 180°C and bake the hazelnuts on a baking tray for 8 minutes, until lightly golden brown. Remove and allow to cool.
Once they are cool, whizz them in a food processor for 10 minutes, until they are completely broken down.
Add in the maple syrup and cacao and whizz for another 2 minutes. Once these ingredients are completely whizzed together, gradually pour in the milk. You may not need need all the milk - add up to 5 tbsp until you reach your desired consistency. Blend until lovely and smooth, and enjoy!
Tip - You can keep it in an airtight container or a glass jar in the fridge and use within 7–10 days
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