• 300 g pecans
  • 50 g icing sugar
  • 2 tbsp cocoa powder
  • 2 tbsp vegetable oil
  • 2 tbsp skimmed milk powder


  1. 1

    Preheat the oven to 160°C, fan 140°C, gas 3. Place the pecans on a baking sheet and roast in the oven for 15 minutes. Remove from the oven and allow to cool slightly.

  2. 2

    In a food processor, pulse the pecans with the icing sugar and cocoa powder until fine – about 2 minutes. While the processor is still running, add the vegetable oil and whizz until the mixture is smooth.

  3. 3

    Combine the milk powder with 1 tablespoon of water in a cup or small bowl. Add to the pecan mixture and whizz for 3 minutes until well mixed. Stored in sterilised jam jars, you can keep this spread in the fridge for up to 2 months.

Nutritional Details

Each serving provides
  • Energy 737kj 176kcal 9%
  • Fat 15.7g 22%
  • Saturates 1.5g 8%
  • Sugars 4.4g 5%
  • Salt 0.04g <1%

% of the Reference Intakes

Typical values per 100g: Energy 2730kj/652kcal

Each serving provides

4.8g carbohydrate 2.0g fibre 2.8g protein

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