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Choc-Hazelnut spread

I think it's fair to say that Nutella was a staple breakfast ingredient for a lot of us - sadly, or should I say luckily, today we know a little bit more about nutrition and what important role it plays in our overall health. (Ignorance is bliss right, so now that I'm aware of spreading a white sugar cube with dried milk powder and palm oil onto my bread, it suddenly doesn't taste so good anymore) So here is my version that I eat pretty much every weekend - all the hazelnut flavour of the Nutella, just a little (lot) less sweet - with 4 basic ingredients. Take 10 minutes, grab your blender, and make your own choc-hazelnut spread, aka Nutella.

What you need

  1. 400 g of roasted Hazelnuts
  2. 40 g of dark chocolate (I use 85%)
  3. Maple Syrup - 2 tblspoons
  4. Cacau Powder - 2 tblspoons

Method

  1. Add hazelnuts to your blender and process until you have a liquid hazelnut butter - it is important that you process them well. (if the hazelnuts you have bought are not roasted, then roast them in the oven at about 170* Celsius, no more than 10 minutes. Let them cool, remove excess peel as well as you can and then blend)
  2. Add your dark chocolate - I just chuck in the pieces however they come, due to the heat of the blender there is no need to melt the choc before hand, followed by the maple syrup and cacao powder. Blend it all together for one minute and done.
  3. Fill into jars - I am not sure how long this lasts as it never lasts long but I don't keep it in the fridge - just store it away with your other nut butters.

Also good this season

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