Directions

1. Preheat the oven to 180C/350F.

2. Spread the hazelnuts and cashews at separate ends of a baking tray and dry roast for 5-10 minutes. Checking the cashews after 5 as they burn more easily.

3. Remove the cashews if they are browning faster. The skins of the hazelnuts should be nice and dark when they are done.

4. Remove the nuts from the oven and let cool until they’re just warm to touch, about 10 minutes.

5. Pick out all the cashews and throw into the blender jug.

6. Pour the hazelnuts into the centre of a clean kitchen towel. Fold over the outer edges of the towel and briskly rub the nuts to remove the skins. Patches of skin may be stubborn and not rub off. Don’t worry

7. Open out the towel and scoop up the nuts with your hands, leaving skins behind on the towel and drop the hazelnuts into the blender jug with the cashews

8. Add the coconut sugar, raw cacao and salt.

9. Place the lid on the Vibe Blender jug. Remove the cap and insert the tamper into the lid.

10. Select ‘nut’ mode. As soon as you press start the nuts will quickly break down and become a thick paste. Use the tamper to help push the ingredients down into the blades. Continue to blend for 1 minute.

11. Stop, open the lid. Scrape down the sides, inside the blender lid and down under the blades.

12. Replace the lid. Continue to blend for another minute, moving the tamper in a circular motion now. The nuts will release oil, turn glossy and blend without the assistance of the tamper. Continue blending until the consistency is smooth and drippy. We found 2 minutes sufficient but blend longer if necessary.

13. Pour the chocolate nut spread into a clean glass jar.

14. Let cool to room temperature before screwing on the lid.

15. To get the best shelf life, store in a dark, cool place or in the fridge and consume within 3 – 4 weeks.