300g Hazelnuts - preferrably blanched
30g Coconut Oil (we use Cooking Coconut Oil as this has no flavour)
20g Cocoa Powder
If you don't have blanched hazelnuts:
Roast the hazelnuts in an oven tray for 20 minutes at 160°C. Allow them to cool slightly.
Rub them with your hands - you'll be able to 'peel' the skin off.
For the spread:
Add the hazelnuts to a food processor to break them down. Initially, they'll chop easily and be fairly free flowing.
After 1-2 minutes, the mix will start to stick to the outer edge of the mixing bowl. At this point, add the coconut oil and, if necessary, stop the processor and use a spatula to scrape the mix from the edge.
You may need to repeat this process a few more times but after a further 3-5 minutes, the mix will suddenly change into a paste.
Add the cocoa and sweetener. Mix again for 20-30 seconds.
Taste the mix and add more sweetener or additional flavouring as required - vanilla or orange essence will work nicely.
Nutrition per serving
Calories 68, Carbs (net) 0.6 grams, Protein 1.6 grams, Fat 6.4 grams