Homemade Chocolate Spread

Put the hazelnuts on a baking tray in the oven on 180c/ 350c/ gas mark 4 for 10-15 minutes

Roughly remove some of the nut shells simply by rubbing the skin with a cloth

Transfer the nuts into a blender and process until the nuts turn to a dust

Add the cocoa powder and blend

Stir then add maple syrup and blend

Depending how thick your mixture is, stir, add water then blend until thick and creamy

Store your paste in an empty jam jar in the fridge for up to one week