Best served spread on toast or with bananas on pancakes.
- 500g hazelnuts
- 2 tablespoons coconut oil
- 2 tablespoons caster sugar
- 100g dairy-free dark chocolate
Place the nuts onto a baking sheet in a single layer and roast for 5 minutes at 170 degrees Celsius.
Meanwhile melt the coconut oil in saucepan, on a low heat.
Put the nuts, oil and sugar into a food processor and pulse for about 5-10 minutes, until a paste is formed.
Melt the chocolate on a low heat, and add to the food processor. Pulse again until mixed thoroughly.
Pour into warm sterilised jars and leave to cool fully.