Ingredients

• 150g hazelnuts
• 150g sunflower seeds
• 100g Dark (70%) Chocolate
• 1 Tbsp Honey

Method

• Preheat oven to 160 (Fan) and line a tray with baking parchment. 
• Lay the hazelnuts and seeds on the tray in a single layer and toast in the oven for 8-10 minutes, you want to make sure they are slightly golden but ensure they don’t burn.
• Melt the chocolate in a bain marie (bowl over boiling water in a saucepan – ensuring the bowl doesn’t touch the water), stir until melted
• When the nuts are golden, transfer to a food processor and blitz continuously until smooth (6-8 minutes), scraping down the sides when necessary.  The mixture will resemble a nut butter.
• Add the melted chocolate, along with the honey to the nut mixture and blend once more to combine.
• Transfer to a jar and use within 2 weeks.