INGREDIENTS
You will need
1 packet Noshu 95% Sugar Free White Choc Baking Chips
High power blender or food processor
Spread
125 g hazelnuts (preferably skinned)
1 packet Noshu 95% Sugar Free White Choc Baking Chips
3 tbsp oil (sunflower, hazelnut or coconut)
Pinch of salt
METHOD
Roast hazelnuts on a baking tray in a 145°C oven for 15 minutes. Shake the tray every 5 minutes to allow the nuts to bake evenly. If the skin is on, remove the hazelnuts from the oven after roasting and rub in a kitchen towel to remove the skin.
Melt Choc Baking Chips with your choice of oil in a microwave, in 30 second increments until fully melted. Set aside to cool slightly.
Place roasted hazelnuts into blender (or food processor) and blend for 10 seconds. After this time the nuts would have formed a meal. Scrape down sides and blend for a further 10 seconds. The nuts will start to come together slightly. At this point, pour in your melted choc, vanilla and salt and blend until smooth (about 20 – 30 seconds).
Enjoy!
STORE
Keep in an airtight container such as a glass mason jar for up to 2 weeks room temperature or 3-4 weeks in the fridge. This spread will set overtime so depending on how cold you keep it you may need to microwave it to be pourable/spreadable.
