breakfast, rye toast with choc-hazelnut butter, and a cup of coffee
Compared to the commercial products, this one lower in saturated fat & sugar.
1 cup hazelnut, roasted and skinned (don't skip the roasting bit, it makes all the difference, trust me on this!)
2 tbsp cocoa powder, dutch processed is preferred
maple syrup / stevia / sugar / honey (any preferable sweeteners will do)
water
oil (lightly flavoured oil, such as canola, or rice bran oil)
1/4 tsp salt
to roast the hazelnuts, preheat the oven 200C, place the nuts on the roasting pan, and roast for 5-10 min until fragrant
check every 3 min, cause it burn easily.
blend the hazelnut in the food processor
add cocoa powder, 2tbsp of water, 1 tbsp oil and sweeteners
taste, and adjust accordingly until you're happy with the consistency and the taste
store in tight lid container, the flavour will develop the next day
smear it on toast, cake, muffins, cupcakes, anything really, or eat it straight with a spoon or fingers, yum!
