Home-made chocolate hazelnut spread and raspberry jam on toast

Home-made chocolate hazelnut spread and raspberry jam on toast

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  • 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

Cooking Instructions

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.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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