Healthy Chocolate Spread

20 minutes

1. Heat the oven to 180°C fan/350°F and line a baking tray with baking parchment.
2. Lay the blanched hazelnuts(140 g) and sunflower seeds(150 g) on the tray in a single layer and toast in the oven for 8-10 minutess. Check continuously as oven temperatures vary and nuts burn quickly. You want the nuts and seeds to be golden.
3. Put the 70% dark chocolate(100 g) in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir until melted.
4. When the nuts are ready, transfer them to a food processor or high-powered blender and blitz continuously for 6-8 minutes (scraping down the sides when necessary) until smooth - the mixture will resemble nut butter.
5. Add the melted chocolate and maple syrup(1 tbsp), then blitz once more to combine. Spread on toast or transfer to a jar and use within 2 weeks.