Hazelnut & chocolate butter

Hazelnut & chocolate butter

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Prep: 10 mins Cook: 10 mins plus cooling

Easy

makes 1 jar

A delicious treat to spread on your toast, blended from hazelnuts, maple syrup and cocoa

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal100
  • fat9g
  • saturates1g
  • carbs1g
  • sugars1g
  • fibre1g
  • protein3g
  • salt0.1g
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Ingredients

  • 400g blanched hazelnuts
  • 3 tbsp cocoa or cacao powder
  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • ½ tsp sea salt flakes
  • 2-3 tsp hazelnut oil, optional

Method

  1. Heat oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don’t catch at the edges. When golden brown, remove form the oven and leave to cool completely.

  2. Tip the nuts into a food processor, add the cocoa or cacao, maple syrup and salt. Blend for 6-8 mins, until you’re left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of hazelnut oil and blend again.

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