Maca Mocka Chocolate Hazelnut Spread

Learn how to make this AMAZING Maca Mocka Chocolate Hazelnut Spread! It's perfect on toast or porridge in the morning! We will definitely be making jars and jars of this, this Autumn!

This incredible recipe was created by our Tea Rep: Amyleecupoftea 

• 1 Perfect Tea Spoon of Maca Mocka Matcha
• 13/4 cup of reduced fat coconut milk
• 2 cups of hazelnuts(with the skin removed)
• 1/4 cup of cocoa powder
• 4 Perfect Tea Spoons of vanilla extract
• 1/2 Perfect Tea Spoon of vanilla extract

This super simple recipe makes a vegan version of everyone's favourite toast topper, with no artificial flavours and no added oils or artificial sugars.  

1. First things first, you’re going to want to remove the skin of your hazelnuts - I bought mine ready peeled but its super easy to do it yourself, just pop them into a preheated oven (about 180 °C) for between 12 and 15 minutes, then take them out and use a clean tea towel to remove the skin, you don’t need to remove every last little bit so don’t worry if you have a little bit still on them!

2. Pop your hazelnuts in a food processor until they are a creamy consistency and then add the cocoa powder, maple syrup, vanilla extract, Maca Mocka Matcha and coconut milk. You can add more or less coconut milk depending on how smooth you want it, the amount I used gave me a slightly more crunchy texture.

3. Once you've reached your desired texture, transfer your delicious spread into an airtight jar or tub!

You should be able to store your spread in the fridge for about a week (if it lasts that long!).

4. Make some toast, top with your homemade spread & enjoy! 

You can always adapt this recipe and use your favourite matcha. We think Cocoa Matcha or Salted Caramel Matcha would be a great option!