This Marine Collagen Hazelnut Chocolate Spread is a healthy alternative to everyone's childhood favourite Nutella. Packed with protein and collagen peptides to help keep skin glowing and joints strong and healthy.
Preheat the oven to 180°C/160°C fan-assisted. Spread out the hazelnuts onto a baking sheet as a single layer and place them into the oven for 10-12 minutes, until they’ve browned a little and the skins begin to fall off. Remove from the oven and wrap them in a clean kitchen towel and leave them for a few minutes to help the steam loosen the skins.
Place the hazelnuts into a mason jar and seal the lid, shake up and down until the skins come loose. Alternatively, rub the hazelnuts vigorously within the tea towel to remove as much loose skin as possible. Some skin will still cling to the nuts - don't worry this is inevitable. Leave the hazelnuts to cool completely.
Warm the cashew milk in a pan on low heat. Do not allow to come to a simmer or a boil. Set to one side until needed.
Add the hazelnuts and remaining ingredients, except for the cashew milk, to the bowl of a food processor and blend until smooth. This will take a few blends. Be sure to scrape down the sides with each blend using a silicone spatula. You will find some oil separation happens but don't worry!
Slowly pour in the warmed cashew milk whilst the food processor is running until the mixture is smooth and emulsified.
Pour/spoon into clean, airtight jars and leave to cool completely before storing in the refrigerator for 2-3 weeks.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/marine-collagen-hazelnut-chocolate-spread-gluten-free-paleo/