Rusks with homemade hazelnut cocoa spread

Ingredients

For 1 serving

• Italian rusks3
• Hazelnuts20 g
• Unsweetened cocoa powder1 teaspoon
• Maple syrup2 teaspoons
• Soy milk200 ml

Contains: gluten, nuts, soy,

Method

1. Toast the hazelnuts in a dry pan over medium heat for 3 minutes, shaking often, until golden and fragrant; if they have skins, rub them in a tea towel while still warm to remove them.
2. Blend the warm hazelnuts for 2–3 minutes, stopping now and then to scrape down the sides, until they release their oil and turn into a paste.
3. Add the cocoa, maple syrup and a spoonful of soy drink and blend again until smooth and spreadable.
4. Spread the cream on the rusks and serve with the remaining soy drink.