A combination of indulgent chocolate and hazelnuts is always welcome. Use this simple recipe to make a delicious spread best enjoyed with biscuits, toast or even by itself.
This recipe was first published in Flavours magazine.
- 200g hazelnuts, toasted with skins removed
- 1/4tsp sea salt, fine
- 30g brown sugar
- 1tbsp palm cooking oil
- 50g dark chocolate, melted, 55-65 %
- Place all ingredients in a food processor and blend till very smooth. Remove to a jar with airtight lid. Keep refrigerated.
- An ideal spread for bread and crackers, as a dip or sauce, or for making cookies, this is best served at room temperature.