Healthy Chocolate Spread

🥘 Ingredients

• blanched hazelnuts 140 g
• sunflower seeds 150 g
• 70% dark chocolate 100 g
• maple syrup 1 tbsp

1. 1

   Heat the oven to 180°C fan/350°F and line a baking tray with baking parchment.
2. 2

   Lay the blanched hazelnuts and sunflower seeds on the tray in a single layer and toast in the oven for 8-10 minutes s. Check continuously as oven temperatures vary and nuts burn quickly. You want the nuts and seeds to be golden.
3. 3

   Put the 70% dark chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir until melted.
4. 4

   When the nuts are ready, transfer them to a food processor or high-powered blender and blitz continuously for 6-8 minutes (scraping down the sides when necessary) until smooth - the mixture will resemble nut butter.
5. 5

   Add the melted chocolate and maple syrup , then blitz once more to combine. Spread on toast or transfer to a jar and use within 2 weeks.