DIFFICULTY1 1/4 cups
- Step 1
Combine hazelnut meal, milk powder, sugar, cocoa and cornflour in a small non-stick saucepan.
- Step 2
Combine milk and oil in a jug. Pour into dry ingredients. Cook, stirring constantly, over medium heat for 5 minutes or until thickened (the mixture will form lumps, but keep stirring and it will come together and form a thick spread). Remove from heat. Transfer to a heatproof airtight container. Set aside, uncovered, to cool to room temperature.
- Step 3
Using a large heart-shaped biscuit cutter, cut hearts out of slices of toast. Spread toast with chocolate spread. Serve with strawberries.
To make your own hazelnut meal, roast 75g hazelnuts in a 200°C oven for 8 minutes. Rub in a clean tea towel to remove skins. Process to a fine powder in a food processor. This spread is also yummy sprinkled with hundreds and thousands or try it topped with banana slices. Once cooled, store in an airtight container in the fridge for up to 30 days. The nutrition information is per 1 1/2 tablespoons of spread.