Busy in the kitchen!

Kale... From my veg patch to my green juice!

#TeamKale… From my veg patch to my green juice!

My love of being creative extends to the kitchen, so trying new recipes and food ideas is one of my favourite things… I even love to grow my own food.

Those of you who follow my Instagram feed will know I’m a huge fan of juicing and healthy eating, but that I also have a seriously sweet tooth.

So imagine my delight – thanks to the big surge in popularity of whole foods and clean eating – when I discovered a simple recipe for homemade chocolate hazelnut spread, and when I found out about the marvel that is ‘nice cream’.

Homemade pancakes... One of my favourite naughty treats just got a smidgen healthier thanks to homemade chocolate spread.

Homemade pancakes… One of my favourite naughty treats just got a smidgen healthier thanks to homemade chocolate spread.

Nutella is a go-to for me; whether I’m spreading it on homemade pancakes (here are some I made earlier!), dipping my pretzels in it, or just eating it straight from the jar. On a spoon.

But the ingredients list isn’t all that appetising, with palm oil high on the list. Since my large jar was down to its last dregs, I decided to attempt to make my own. Right after I finished eating those pancakes! Homemade hazelnut chocolate spread is actually really simple to make, with just a few ingredients. Here’s how I made mine, with my recipe slightly adapted from this one which I found in the Guardian.

You’ll need…
200g whole hazelnuts
One teaspoon of cacao powder (if you don’t have this, you can use regular cocoa powder, like you’d use in baking)
Four teaspoons of caster sugar (you can leave this out if you prefer)
Two teaspoons of groundnut oil
One teaspoon of vanilla essence

Roasted hazelnuts, before removing the skinsFirst, spread the hazelnuts out on a baking tray and pop in the oven at 180ºC for about ten minutes, maybe fifteen. Once the outside skin of the nuts has gone dark brown, wrap the hazelnuts in a clean tea towel and massage the tea towel ‘bag’ vigorously against your worktop. Give the bag a good rub back and forth to loosen the skins of the hot nuts (so many opportunities for sniggering here, sorry) – it’ll take some doing but you’ll be left with a pile of clean hazelnuts (you can pick any stubborn skins off by hand, or pop them back in the oven to roast a little longer).
Once you’ve got skinless nuts(!), pop them in the food processor with a teaspoon of the oil and whizz for a few minutes till the mixture takes on a buttery consistency. You can then add the rest of the ingredients including the remaining teaspoon of oil, along with a pinch of salt. Whizz all of this up for a few more minutes in order to get chocolate hazelnut spread. Once done, pop it into a clean jam jar and store it in the fridge, where it’ll keep for a month. If you can actually keep it that long!

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Mine has a lovely roasted nutty taste (I left a few stubborn skins on the nuts) and a rich chocolatey flavour (I used a posh block of pure cacao which is meant to be for hot chocolate, but I grated it and it worked fine!). My spread was also quite crunchy (I could’ve blended it for longer) which is really tasty, especially with the little crumbles of salt I can taste in it. It might not look as smooth or as dark as the original recipe, but… Mmmmmm… Pass me a spoon!

Next up was tea (roast chicken, blanched kale and summer potatoes, in case you’re wondering!), then – more importantly – pudding!!

If you’ve never heard of nice cream, you’re missing a treat. It’s dairy free and divine. What’s more, it’s been taking over my Instagram feed for months. Just look at these beautiful examples…

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So how do you make it? Next time you have overripe bananas (a rarity in this house), simply slice them up and put them in the freezer. Then when you want a refreshing, cooling dessert, just grab those frozen banana bits and whizz them up! It’s as simple as that. With frozen bananas as the base, you can then any other frozen fruit into the food processor at the same time (we used strawberries tonight) or even cocoa powder or matcha. It’s a great reason to raid the reduced-price fruit in the supermarket – just bring it home and pop it in the freezer. After a couple of minutes of blending, you’re left with a delicious, creamy nice cream!

Strawberry and banana 'nice cream'

Strawberry and banana ‘nice cream’

It’s definitely something I’ll be making again… She wolfed it down in minutes!!

Strawberry and banana 'nice cream'... Didn't last long!

Strawberry and banana ‘nice cream’… Didn’t last long!

Well that’s enough of my foodie chatter for now… I just had to share the homemade choc spread and more importantly the nice cream with you! Definitely worth a try this summer. Why not give them a go?

All images and words © Melissa Holmes :: holmesmadepapercuts, unless stated/otherwise credited. Please do not use, alter, copy or redistribute without my prior consent.

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