Making this nutty chocolate spread is incredibly easy, and even without the usual palm oils and unwanted additives, it will last in the fridge for a full 2 weeks. Spread it on sourdough or use it as a dip for apples and other fruits.
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Serves
12
Blanched Hazelnuts
Sunflower Seeds
70% Dark Chocolate
Maple Syrup
Serves
12
Blanched Hazelnuts
Sunflower Seeds
70% Dark Chocolate
Maple Syrup
Unlock Mob Premium
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Step 1.
Heat the oven to 180°C fan/350°F and line a baking tray with baking parchment.
Step 2.
Lay the hazelnuts and sunflower seeds on the tray in a single layer and toast in the. oven for 8-10 mins. Check continuously as oven temperatures vary and nuts burn quickly. You want the nuts and seeds to be golden.
Step 3.
Put the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir until melted.
Step 4.
When the nuts are ready, transfer to a food processor or high-powered blender and blitz continuously for 6-8 mins (scraping down the sides when necessary) until smooth – the mixture will resemble nut butter.
Step 5.
Add the melted chocolate and maple syrup and blitz once more to combine. Spread on toast, or transfer to a jar and use within 2 weeks.
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