- For the hazelnut spread:
- 150 g hazelnuts
- A pinch of salt (optional)
- 1–2 T cocoa powder
- ¼ cup maple syrup (or 12 dates, chopped)
- For the raspberry jam:
- 500 g fresh raspberries
- 225 g caster sugar
- A squeeze of lemon juice
- Seeded toast, to serve
Roast the hazelnuts at 180°C for 5-10 minutes until golden brown all over. Add a pinch of salt for salted hazelnut spread. Remove from the oven, and while still hot, place in a blender or food processor and blend until they start to form a paste. This will take about 10–15 minutes. Stop the blender every minute or so and push the nuts down the sides using a spatula.
Add the remaining ingredients and 1–2 T water and blend until you reach the desired consistency. Using dates will result in a grainer texture.
To make the raspberry jam, cook all the ingredients over a high heat, stirring, until the sugar dissolves and the mixture comes to a boil. Reduce to a simmer and cook for 15 minutes or until thickened.
Spread the toast with a generous scoop of hazelnut spread and top with a spoonful of raspberry jam. Store the leftover jam and hazelnut spread in sterilized jars for up to 5 days in the fridge.