Hazelnut butter with yoghurt and dark chocolate toast

Hazelnut butter with yoghurt and dark chocolate toast

By
From
The Pip & Nut Butter Cookbook
Makes
2 slices
Photographer
Adrian Lawrence

Watch out for the cheeky holes in the sourdough which have a pesky way of allowing some of the topping to drip and inevitably land on you when eating. We’ve made that mistake one too many times.

Ingredients

Quantity Ingredient
50g hazelnuts
2 slices sourdough bread
4 tablespoons hazelnut butter
3 tablespoons greek yoghurt

To serve

Quantity Ingredient
dark chocolate, grated

Method

  1. Toast the hazelnuts in a dry pan over a medium heat for 2–3 minutes. Keep an eye on them as they can turn quickly.
  2. Meanwhile, toast the sourdough slices and spread generously with hazelnut butter while still warm. Dollop the Greek yoghurt on top, then swirl it through the hazelnut butter. Sprinkle some dark chocolate over the top of both slices. For a final touch, roughly chop the hazelnuts and sprinkle over before eating.
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