Chocolate Hazelnut Spread

Do you love Nutella? Trying to ditch the palm oil? Or maybe just want a lower sugar option?

This is the answer, with more than 3 times less sugar than that much loved brand whilst also packing a punch in terms of the trace elements (copper, manganese & to a lesser extent magnesium and phosphorous) which are required in minuscule amounts but essential for maintaining health.

Serves ?? (can you resist?)

Ingredients:

200g hazelnuts

400g dark chocolate (at least 70% cocoa)

25g icing sugar

45g milk powder

400ml milk choice

Orange zest and dash of juice

Method:

1). Heat the oven to 180C and spread out the nuts in a single layer on a baking sheet.

2). Bake for about 12 minutes - until golden, then allow to cool.

3). Grind into a smooth paste in a food processor. This will take some time (approx. 10 minutes but this really will depend on the machine) and note that you will have to use a spatula to scrape down the sides.

4). Meanwhile, melt the chocolate in a Bain Marie (heatproof bowl set over, but not touching a pan of simmering water).

5). Next, stir together the icing sugar, milk powder and milk in a small pan, and heat to a bare simmer. With the processor still running, pour the melted, hot chocolate into the pureed hazelnut, followed by the hot milk and then the orange zest and a dash of juice.

6). Taste, and adjust the flavours as you see fit - more orange? more sugar?

7). Pour into a clean, sterilised jar (place into the oven on a low temp for about 10-15 minutes), allow to cool and then chill until set.

8). Enjoy lathered on toast or fresh bread.

Nutritional Composition (per 100g):

Energy (kcal):360

Fat (g): 28

Saturates (g): 11

Carbohydrates (g): 16

Sugars (g): 17

Protein (g): 8.9. 56

The Sports Chef