HOMEMADE CACAO & HAZELNUT BUTTER

This delicious nut butter, made with wholesome ingredients, is perfect spread on whole-grain toast or hot pancakes for a weekend treat.

MAKES: ABOUT ¾ CUP     PREP: 15 MINS, PLUS STANDING     COOK: 3–4 MINS

1 cup unblanched hazelnuts

⅓ cup raw cacao powder

¼ cup firmly packed light brown sugar

½ cup light olive oil

½ teaspoon natural vanilla extract pinch of sea salt whole-grain toast or pancakes, to serve (optional)

1. Add the hazelnuts to a dry skillet and cook over medium heat for 3–4 minutes, constantly shaking the pan, until the nuts are an even golden brown.

2. Wrap the nuts in a clean dish towel and rub to remove the skins.

3. Put the nuts into a food processor or blender and process until finely ground. Add the cacao powder, sugar, oil, vanilla extract, and salt, and process again to make a smooth paste. Spoon into a small jar, seal tightly, and let stand at room temperature for 4 hours, until the sugar has dissolved completely. Stir again, then store in the refrigerator for up to five days. Serve on whole-grain toast or hot pancakes, if using.

per 3 tablespoon serving: 430 cal / 40g fat / 5.2g sat fat / 19.5g carbs / 13.9g sugars 0.3g salt / 4g fiber / 4.1g protein

TOP TIP

Most nuts would work in this recipe—try replacing the hazelnuts with the same quantity of almonds for a tasty twist.