Nut-Free Chocolate Spread

Today I feel like I’ve been on an episode of Snack Masters where the chefs try to replicate a commercial product. Except, I’ve been trying to make a nut-free, lunchbox-friendly version of a hazelnut spread (hint: rhymes with patella). As you can see from the above picture, the spread I made doesn’t have quite the same look and texture as a typical hazelnut spread however it tastes really good! This spread can be used the same way you would use a hazelnut spread except it’s allowed at school!

This nut-free spread has a third of the sugar, and more than double the protein of a typical hazelnut spread, and is packed full of nutrients.

For this recipe, you will need a high-powered blender or Thermomix.

Ingredients

3/4 cup sunflower seeds

3/4 cup pumpkin seeds

1 apple, peeled and chopped

2 tablespoons sunflower oil

2 tablespoons milk powder

2 tablespoons cocoa powder

2 tablespoons maple syrup

3 tablespoons milk 

Method

1.     Heat oven to 180oC.

2.     Spread the sunflower and pumpkin seeds on a baking tray and bake for 7-10 minutes until lightly brown

3.     Transfer the cooked seeds to a blender or Thermomix and blitz until as fine as you can make it, e.g. 20 seconds at time 3-4 times.

4.     Cook or steam the apple until soft.

5.     Add the cooked apple, and the remaining ingredients to the blender or Thermomix and blitz again for 20 seconds at a time until well combined, e.g. 3-4 times.

6.     if the texture is too thick add another tablespoon of milk and/or oil until you have the desired texture.

7.     If you have a Thermomix, heat this mixture at around 80oC for 5 minutes on speed 3. If you don’t have a Thermomix, transfer the mixture from the blender to a microwave-safe bowl and microwave for 30 seconds at a time for 3 times, stirring in between.

8.     Transfer the mixture to a clean, sterilised jar and keep in the fridge.