Nutty chocolate spread recipe

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  • Serves 30g
  • 15mins to prepare
  • 162 calories / serving
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nutty chocolate spread (h)

In a dry frying pan, toast the hazelnuts over a medium heat for 5 minutes until lightly browned, then whizz in a food processor for 4-5 minutes to a smooth paste.

Meanwhile, melt the chocolate in a heatproof bowl over a pan of simmering water until smooth and glossy.

Add the melted chocolate to the food processor with the hazelnuts, along with the icing sugar and cocoa powder. Whizz until smooth, then transfer to a jar. Chilled, this spread will keep well for up to 1 month.


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  • Ingredients

  • 250g (8oz) blanched hazelnuts
  • 100g bar plain chocolate, melted
  • 100g (3½oz) icing sugar
  • 3tbsp cocoa powder
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  • Energy 673kj 162kcal 8%
  • Fat 12g 17%
  • Saturates 2g 10%
  • Sugars 11g 12%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 11.4g Protein 3g Fibre 2g

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