Chocolate hazelnut spread

Method

1. Heat your oven to 180°C.

2. Spread the hazelnuts on a baking tray and place them into the oven. Roast for about 15 minutes, shaking them two or three times.

3. When cool enough to handle, chop the nuts up quite finely. Scoop the chopped nuts into a blender and blitz until they form a paste. Chopping them beforehand saves you using the blender for too long, and perhaps overheating it. You may need to scrape down the sides a few times as you are blitzing.

4. Melt the maple syrup and butter over a very low heat and then stir in the cocoa powder. Stir in the hazelnut paste until combined. Scoop into a sterilised jar and store in the fridge. It will last about a week.