This spread is unbelievable. just so perfectly thick, smooth, sweet and creamy. it melts perfectly on hot toast over a layer of crunchy almond butter, tastes delicious drizzled across a bowl of sliced banana & juicy berries and works a treat eaten straight out of the jar with a spoon!
ingredients
• 380g roasted hazelnuts
• 5 tablespoons maple syrup
• 4 tablespoons date syrup
• 3 tablespoons cacao powder
method
1. bake the hazelnuts at 180c, fan setting for about 10 minutes, then take them out of the oven and allow them to cool. i like to remove the skins, but you can leave this bit out if you don’t have time.
2. once cool, place the hazelnuts into a food processor and pulse for about 10 minutes, until totally broken down. keep blending until a runny hazelnut butter forms, then pour this into a bowl.
3. slowly pour in the maple syrup and date syrup, stirring continuously to combine. then do the same with the cacao powder, adding one spoonful at a time, until a you have a thick, creamy spread.

Cut the hazelnuts in half and toast them in a shallow pan over a moderate heat for 4 or 5 minutes till golden. It is worth watching them continuously, as they can burn in seconds. Transfer them to a small dish.
Serves 8
For the granola,hazelnuts 2 tbsp,butter 60g,rolled oats 175g,soft dried apricots 60g,golden sultanas 3 tbsp,dried cranberries 30g,pumpkin seeds 2 tbsp,mango 850g (2, very ripe),lemon ½,double cream 250ml,yoghurt 500ml, thick
Melt the butter in the same shallow pan, add the rolled oats and let them sizzle in the butter for 3 or 4 minutes till golden. Stir them from time to time so they brown evenly. Slice the apricots into short strips. Add them, the golden sultanas, dried cranberries and pumpkin seeds to the granola, stir in the hazelnuts and set aside.

Peel the mango and remove the flesh from the stone. Put the flesh into a food processor and work to a smooth puree with the juice of half the lemon.

Whip the cream till thick, stopping before it is thick enough to stand in peaks. Gently fold in the yoghurt and then the mango puree.

Sprinkle a layer of the granola into a 20cm serving bowl then add a layer of the mango cream. Follow with a second layer of granola, leaving a little for decoration. Add the remaining mango cream, then decorate with the reserved granola and anything else you fancy. (I used my old bottle-brush fir trees from the Christmas cake.)

This spread is unbelievable. just so perfectly thick, smooth, sweet and creamy. it melts perfectly on hot toast over a layer of crunchy almond butter, tastes delicious drizzled across a bowl of sliced banana & juicy berries and works a treat eaten straight out of the jar with a spoon!
ingredients
• 380g roasted hazelnuts
• 5 tablespoons maple syrup
• 4 tablespoons date syrup
• 3 tablespoons cacao powder
method
1. bake the hazelnuts at 180c, fan setting for about 10 minutes, then take them out of the oven and allow them to cool. i like to remove the skins, but you can leave this bit out if you don’t have time.
2. once cool, place the hazelnuts into a food processor and pulse for about 10 minutes, until totally broken down. keep blending until a runny hazelnut butter forms, then pour this into a bowl.
3. slowly pour in the maple syrup and date syrup, stirring continuously to combine. then do the same with the cacao powder, adding one spoonful at a time, until a you have a thick, creamy spread.

This spread is unbelievable. just so perfectly thick, smooth, sweet and creamy. it melts perfectly on hot toast over a layer of crunchy almond butter, tastes delicious drizzled across a bowl of sliced banana & juicy berries and works a treat eaten straight out of the jar with a spoon!
ingredients
• 380g roasted hazelnuts
• 5 tablespoons maple syrup
• 4 tablespoons date syrup
• 3 tablespoons cacao powder
method
1. bake the hazelnuts at 180c, fan setting for about 10 minutes, then take them out of the oven and allow them to cool. i like to remove the skins, but you can leave this bit out if you don’t have time.
2. once cool, place the hazelnuts into a food processor and pulse for about 10 minutes, until totally broken down. keep blending until a runny hazelnut butter forms, then pour this into a bowl.
3. slowly pour in the maple syrup and date syrup, stirring continuously to combine. then do the same with the cacao powder, adding one spoonful at a time, until a you have a thick, creamy spread.

Cut the hazelnuts in half and toast them in a shallow pan over a moderate heat for 4 or 5 minutes till golden. It is worth watching them continuously, as they can burn in seconds. Transfer them to a small dish.
Serves 8
For the granola
hazelnuts 2 tbsp
butter 60g
rolled oats 175g
soft dried apricots 60g
golden sultanas 3 tbsp
dried cranberries 30g
pumpkin seeds 2 tbsp

mango 850g (2, very ripe)
lemon ½
double cream 250ml
yoghurt 500ml, thick
Melt the butter in the same shallow pan, add the rolled oats and let them sizzle in the butter for 3 or 4 minutes till golden. Stir them from time to time so they brown evenly. Slice the apricots into short strips. Add them, the golden sultanas, dried cranberries and pumpkin seeds to the granola, stir in the hazelnuts and set aside.

Peel the mango and remove the flesh from the stone. Put the flesh into a food processor and work to a smooth puree with the juice of half the lemon.

Whip the cream till thick, stopping before it is thick enough to stand in peaks. Gently fold in the yoghurt and then the mango puree.

Sprinkle a layer of the granola into a 20cm serving bowl then add a layer of the mango cream. Follow with a second layer of granola, leaving a little for decoration. Add the remaining mango cream, then decorate with the reserved granola and anything else you fancy. (I used my old bottle-brush fir trees from the Christmas cake.)