150 g whole hazelnuts
2 tbsp sunflower seeds
2 tbsp pepitas
1 ½ tbsp almond oil or sunflower oil
35 g (⅓ cup) Nestle Baker's Choice cocoa powder, sifted
2 tbsp caster sugar
100 g pitted dates, finely chopped
185 ml water
- Preheat oven to 170°C (fan-forced). Spread hazelnuts, sunflower seeds and pepitas over an oven tray. Bake for 8-10 minutes or until hazelnuts are toasted and aromatic. Set aside.
- Put oil, cocoa powder, sugar, dates and water in a small saucepan. Cook over a medium heat, stirring, for 10 minutes or until the mixture is well combined. Set aside for 15 minutes to cool.
- Put hazelnut mixture in a small food processor and process until smooth. Add cocoa mixture and process until almost smooth (it will have a slightly grainy texture due to the nuts). Transfer to a small airtight container. Cover and refrigerate.