HAZELNUT CHOCOLATE SPREAD using xylitol
Makes 500ml (500g)
Ingredients:
300g raw hazelnuts
180g Perfect Sweet Xylitol
50g pure cacao powder or good quality cocoa
¼ teaspoon salt
40ml coconut oil, melted
1.Preheat oven to 180˚C/160˚C fan-forced.
2.Spread the hazelnuts evenly over a baking tray and roast for 10 minutes, shaking the tray after five minutes so they roast evenly, until lightly browned.
3.Place toasted hazelnuts on a clean tea towel or cloth. Rub in the towel to remove as much of the skins as possible.
4.Transfer the hazelnuts to a food processor and process until finely ground.
5.Add the Xylitol, cacao, salt and coconut oil and process until smooth.
6.Spoon into a clean airtight container or jar. Keep refrigerated.
Recipe tip: Not all the hazelnut skin will come away when you roll them in a tea towel. This method is just to remove the excess loose skin.