Cacao and Hazelnut Spread

Servings: Makes 1 large jar


225g (1 1/2 cups)
120ml (1/2 cup) tinned



Pre-heat the oven to 180C/355F/Gas 4, place the hazelnuts on a baking tray and roast for 15 minutes until starting to brown, transfer these to a food processor with the maple syrup, coconut milk and cacao and blend until smooth, this may take up to 8 minutes, be sure to scrape down the sides regularly to ensure a smooth spread. Transfer to a jar and leave in the fridge to thicken.


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