Ingredients

• 100g/3½oz whole blanched hazelnuts
• 10g unsweetened 100% pure cacao (from a block)

Directions

• Put the hazelnuts in a food processor – a small one is best for this job – and blitz with the metal blade for 8-10 minutes
• or until the nuts first turn to a powder and then a glossy paste. Stop the machine and push the nuts down every 3-4 minutes until the correct consistency is reached. The hazelnut paste should look like a runny peanut butter.
• Scrape the hazelnut paste into a small saucepan. Finely grate the cacao from the block onto a board. It’s easier to grate and then weigh the cacao rather than cut it off the block at the beginning.
• Tip the grated cacao into the pan with the nut paste and warm through very gently for just a few seconds
• stirring constantly until the cacao melts. Transfer to a small bowl and serve.
• Put the spread in a lidded jar or container. The spread will keep in the fridge
• covered
• for three days.