Chocolate Hazelnut Spread (Diabetic Friendly & Gluten Free)

Step 1: Preheat oven to 170C (fan forced).

Step 2: Spread hazelnuts, sunflower seeds and pepitas over an oven tray and bake for 8 to 10 minutes or until hazelnuts are toasted and aromatic and set aside.

Step 3: Put oil, cocoa powder, sugar, dates and water in a small saucepan and cook over a medium heat, stirring for 10 minutes or until the mixture is well combined and set aside for 15 minutes to cool.

Step 4: Put hazelnut mixture in a small food processor and process until smooth and add the cocoa mixture and process until almost smooth (it will have a slightly grainy texture due to the nuts).

Step 5: Transfer to a small airtight container, cover and refrigerate.

NOTE - recipe can be halved to make 1 cup and the spread will keep up to 2 months in the fridge but be sure to use a clean spoon or knife each time you have some spread as this will help with the keeping time