Breakfast · Dips · Recipes · Snacks and starters · Sweet things

Wild Hazelnut Chocolate Spread

chocolate, hazelnut, spread

This recipe should probably come with a disclaimer that you won’t be able to stop eating it. The first time I made this I think more of the mixture made it into my mouth than into the jar, it’s a lovely alternative to the sugar and dairy laden shop varieties. The hazelnuts where picked from a strand of wild trees in my home town but store brought nuts will work just as well.
Hazelnut butter

The trick is to have a high powered blender like a vitamix or a juicer that will make nut butters, by roasting the nut you make the oils more extractable which gives you a nice textured nut butter.


Makes 2 cups, prep time 20 min, cook time 10 min
3 cups hazelnuts, shelled
2 tbsp cocoa powder
1 tbsp honey + extra to taste

Pinch of salt

Preheat oven to 175C, and roast hazelnuts for 10 min until golden. Remove from oven and transfer nuts onto a clean tea towel, fold over half of tea towel and rigorously rub the hazelnuts until the skins peel off.
Using a Champion juicer or high powered blender, grind the nuts into butter, this may take a while if you don’t have a super strong blender. You can speed up the process by adding a couple of tbsp of coconut oil. If you just want a lovely hazelnut butter you can set some of the mixture aside here.
Transfer into a bowl and mix in cocoa and honey. Taste and add more sweetener if you like.
Store in an airtight jar in the fridge and slather on toast with slices of banana, dollop on ice cream or eat by the spoonful.

Dips · Mains · Snacks and starters

Pumpkin and Kumara Dip with Zesty Lime

I could eat Kumara (that sweet potato for all you non New Zealanders) for every dinner. They provide great energy with virtually zero fat, and have loads of Vit C and E. The Center for Science in the Public Interest (CSPI), Washington DC, announced that the sweet potato ranked as the #1 vegetable in nutrition out of 18 vegetables they studied and rated.pumpkin, sweet potato, lime


Pumpkins are in season so its a great time to cook with them, they are also high in iron and B vitamins. Both pumpkin and kumara are nutritionally dense, filling and low GI.

This makes a large batch so you can freeze it ready to pop into your lunch box or for a quick snack-pre dinner.


½ a pumpkin – about 3 cups worth

2 large sweet potato

1 bulb garlic

2 tbsp tahini

½ cup cashew nuts chopped

2 tbsp nutritional yeast

2 tsp miso paste

2 tbsp lime juice

1 tsp chilli flakes

1 tbsp braggs aminos (or Tamari)

½ cup water or flaxseed oil

Preheat oven to 180C (345F) , cut the pumpkin in half and place in oven with whole kumara and garlic, bake for 45 mins to 1 hour removing the garlic after 25 mins.

Once pumpkin and kumara are soft remove from oven and scoop out of skins into food processor. Add all other ingredients and blend well, adding extra water if needed. Serve on fresh baked bread, veggie sticks or my recipe for black bean falafel balls (coming soon).