Hazelnut & cacao nut butter
SmartPoints® value per serving
This is so easy to make and taste delicious – simply grind the nuts until you have a coarse paste and you are ready to tuck in! Use to spread on rice crackers, wholemeal or rye bread, and to stir into natural yogurts.
1 teaspoons, level
Gillian McKeith Raw Cacao Powder
- Preheat the oven to 180˚C, fan 160˚C, gas mark 4. Spread the hazelnuts out on a baking tray and roast for 5–10 minutes until you can just smell them and they have turned a slightly darker shade.
- Place in a food processor and blend. It will take some time to crush the nuts enough to release the oils, so don’t think it isn’t working. Stop every now and then and scrape down the sides before continuing. Once you have a paste, add the cacao powder and honey, taste and add a pinch of salt to your taste. Store, covered, in the fridge for up to a month.
Roasting the nuts beforehand adds to the depth of flavour and helps to drive off any moisture. Rub your hands over the hazelnuts to discard the papery skins, before grinding.