 | This is a lovely spread that far surpasses the unhealthy version of hazelnut chocolate spread in the supermarkets. You can use raw unsalted macadamia nuts or more roasted hazelnuts instead of almonds if you like. This recipe is made to my taste and you might like to make it sweeter or more chocolatey. I love to have this on a slice of gluten free sourdough toast with my protein + berry smoothie at brekky. |
Ingredients250g roasted hazelnuts 90g natural almonds 1.5 tablespoons Natvia or xylitol sweetener, or to taste 2 tablespoons raw cacao powder or cocoa powder, or to taste 2.5 tablespoons organic extra virgin coconut oil | Method1 Place hazelnuts, almonds, sweetener and cacao powder in a food processor. Process until very finely ground. 2 Add the coconut oil and process until mixture forms a spreadable paste - this make take a few minutes. Spoon into a clean jar. Makes 425g Store in the fridge in an airtight container for up to 2 months. Mixture will harden in fridge and soften at room temp. Nutrition per 20g serving (3 teaspoons): 506kJ; 11.6g fat (2.5g sat, 7.2g monunsat); 2.6g protein; 0.9g carbohydrate; 0.7g sugars; 1.7g fibre |
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