Hazelnut Chocolate Spread
Hazelnut Chocolate Spread
Makes 500ml (500g)
INGREDIENTS
300g raw hazelnuts
180g Perfect Sweet™ xylitol, ground
50g cacao powder or good quality cocoa
¼ tsp salt
40ml coconut oil, melted
METHOD
Preheat oven to 180°C.
Spread the hazelnuts evenly over a baking tray and roast for 10 minutes, shaking the tray after 5 minutes so they roast evenly, until lightly browned.
Place toasted hazelnuts on a clean tea towel or cloth. Rub in the towel to remove as much of the skins as possible. Transfer the hazelnuts to a food processor and process until finely ground.
Add the xylitol, cacao (or cocoa) , salt and coconut oil and process until smooth and creamy. Spoon into a clean airtight container or jar. Keep refrigerated.
RECIPE TIP
Not all the hazelnut skin will come away when you roll them in a tea towel. This method is just to remove the excess loose skin.