Hazelnut and Milk Chocolate Spread

These are the ingredients you'll need for this recipe

• 200g toasted hazelnuts
• 100g pure unsweetened cocoa powder
• 1 cup plant-based milk (whichever you like)
• Homemade date syrup or sweetener (whichever you use)

Method

1. 1Rinse the hazelnuts well under cold water to remove any stray shell pieces or grit.
2. 2Place all the ingredients into our JTCSpain OmniBlend professional blender.
3. 3Blend thoroughly until the hazelnuts are completely smooth and the mixture is silky and uniform.
4. 4Pour the spread into a small glass jar, seal with a lid, and pop it into the fridge.
5. 5All done! Our hazelnut and milk chocolate spread is ready.

Extras

1. 1Always store in the fridge to keep it at its best.
2. 2Keeps well in the fridge for up to 7 or 8 days.
3. 3Feel free to add sweetener, as pure cocoa is quite bitter on its own.