Hazelnut chocolate spread

Makes 500ml

  • 300g raq hazelnuts
  • 180g Perfect Sweet xylitol
  • 50g cacao powder or good quality cocoa
  • 1/4 tsp salt
  • 40ml coconut oil, melted
  1. Preheat oven to 180C/160C fan-forced.
  2. Spread hazelnuts evenly over a baking tray and roast for 10 minutes, shaking the tray after 5 minutes so they roast evenly, until lightly browned.
  3. 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.
  4. Add the xylitol, cacao, salt, and coconut oil and process until smooth and creamy. Spoon in to 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.

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