Chocolate spread

Chocolate spread

By
From
Sugar Free
Makes
200 g
Cooking time
10 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
100g skinless blanched hazelnuts
1 teaspoon vanilla extract
60g pitted fresh dates
3 tablespoons unsweetened cocoa powder
1 tablespoon hazelnut oil
1 teaspoon milk powder
A pinch fine sea salt
2-3 tablespoons coconut cream

Method

  1. Gently toast the hazelnuts in a dry frying pan until fragrant and starting to brown. Leave to cool a little, then transfer to a food processor and blitz to a paste. This takes a while so stick with it. Add the remaining ingredients and blitz until very smooth and creamy, adding as much coconut cream as necessary to achieve the desired consistency. Store in an airtight container in the fridge.
Tags:
sugar free
healthy
clean eating
good for you
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again