How to make chocolate-hazelnut spread

Ingredients:



200 g raw, unsalted filberts (hazelnuts), about 11/2 cups

2 28-g squares semi-sweet chocolate, melted

2 tbsp honey



Directions:



1. Preheat oven to 400F. Lay filberts in a single layer on an ungreased rimmed baking sheet. Bake in centre of oven until lightly toasted, about 5 min. Transfer to a tea towel.



2. Rub filberts until most of skin flakes off. Whirl nuts in a food processor or blender until finely ground, scraping down sides as needed, about 3 min.



3. Pulse until creamy, then whirl in chocolate and honey. Use immediately or refrigerate up to 2 weeks. Makes 1 cup.



Per tbsp: 105 calories, 2 g protein, 7 g carbs, 9 g fat, 1 g fibre.



Switch it up



For a different taste, try these flavours. (Omit chocolate and honey from main recipe)



Roasted-almond: Use blanched whole almonds instead of filberts. Toast, then whirl until finely ground. Blend in 1 tbsp vegetable oil until creamy.



Natural peanut: Use roasted, unsalted peanuts. Whirl until creamy. (No extra oil required.)



Creamy cashew: Use raw, unsalted cashews. Toast, then whirl until finely ground. Blend in 2 tbsp vegetable oil until creamy.



Cashew-tahini: Use raw, unsalted cashews. Toast along with 1/3 cup sesame seeds. Whirl until finely ground. Blend in 2 tbsp vegetable oil until creamy.