Homemade chocolate hazelnut spread is delicious with fresh berries. If using nuts with skins you need to roast for slightly longer to loosen them.
Prep time 15 minutes Cook time 10 minutes
Makes enough dip for 6 (see tip)
For the fruit;
Mixed berries – blackberries, blueberries, strawberries and raspberries, washed, hulled and halved if large
For the chocolate nut dip;
200g whole hazelnuts
1/2 tsp vanilla extract
Pinch sea salt
60g 70% dark chocolate, melted
1-2 tbsp honey or maple syrup (optional)
- To make the dip; preheat the oven to 190C/fan 170C/gas mark 5. Place the nuts on a baking tray and roast for around 5 minutes until golden or up to 10 minutes to loosen any skins Remove from the oven, cool slightly then placing a piece of kitchen paper on top, roll them around gently so that most of the skins come off.
- Put the nuts in a food processor or blender, discarding the skins. Blend until the oils have been released, stopping to scrape down the sides occasionally. Be patient it can take up to 10 minutes to release the oils and form a thick liquid. Once at this stage blend or whisk in the remaining ingredients, tasting before adding any honey or maple syrup, you might find you don’t need any.
- To serve spoon some nut butter into a pot and serve with a large bowl of berries for dipping in.
Store any excess nut butter in a jar for up to 2 weeks at room temperature – great spread on toast!