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.

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.