Description
A rich and creamy cacao and hazelnut spread that combines the deep flavors of roasted hazelnuts with raw cacao powder and natural sweetness from maple syrup. Perfect as a delightful topping for toasted fruit loaf or your favorite bread.
Ingredients
Spread Ingredients
- 2 cups hazelnuts
- 1/4 cup raw cacao powder
- 2/3 cup maple syrup
Serving
- Sliced toasted fruit loaf (for serving)
Instructions
- Roast Hazelnuts: Preheat your oven to 160°C (325°F). Spread the hazelnuts evenly on a baking tray and roast for 8-10 minutes until they turn golden and fragrant.
- Remove Skins: Place the roasted hazelnuts on a clean tea towel. Rub them vigorously to remove as much of the skins as possible, which will improve texture and flavor.
- Process Nuts and Cacao: Transfer the warm hazelnuts to a food processor. Add the raw cacao powder and process for 4-6 minutes, until the nuts are ground into a smooth paste.
- Add Sweetener: While the processor is running, slowly pour in the maple syrup, continuing to blend until well combined and the spread is smooth.
- Cool and Serve: Spoon the spread into a bowl and allow it to cool to room temperature. Serve generously on toasted fruit loaf slices for a delicious treat.
Notes
- For best flavor, use fresh, high-quality raw cacao powder and pure maple syrup.
- Removing the hazelnut skins helps prevent bitterness and creates a smoother spread.
- Store the spread in an airtight container in the refrigerator for up to 2 weeks.
- You can substitute fruit loaf with other breads like brioche, baguette, or crackers according to preference.
- For a nuttier texture, pulse less in the food processor; for a creamier texture, blend longer.
