The perfect way to start Easter Sunday – or any Sunday morning as far as we are concerned! Slather it on toasted sourdough or be really naughty and spoon out of the jar…


Melt the dark chocolate in a bowl over a simmering pan – make sure that the bottom of the bowl doesn’t touch the water.

Blitz the roasted hazelnuts in a food processor until fairly fine.

Add the icing sugar and melted chocolate to the to the blitzed hazelnuts and blitz again.

Add the hazelnut or light groundnut oil and vanilla extract and blitz until really smooth.

Pot into a sterilised jar and store in a cool place.

Once opened keep in the fridge and consume within one month.


50g Roasted hazelnuts
20g Icing sugar
100g Dark chocolate
40ml Hazelnut or light groundnut oil
1/4 tsp Vanilla extract