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1. Rasberry jam:

• 400g frozen raspberries (or use fresh)

• 1 tsp vanilla extract

• 2 tbsp runny honey

• 2 tbsp water.

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     To make raspberries spread: Pour the ingredient into a pan and low heat for about 20 minutes, remember to gently stir the mixture. When the mixture is thickened wait for it to cool down then pour it into a jar to store in the fridge.

 

 

     2. Chocolate hazelnut:

• 200g ready roasted and chopped hazelnuts

• 4 tbsp cocoa powder

• 2 tbsp honey

• 2 tbsp coconut oil

• 1 tsp vanilla extract

     

 

       To make the chocolate almond spread: First, blend the almond with cocoa powder until a paste form. Slowly add about 200 ml of boiling water into the dry mixture and whisk with honey and coconut oil until it becomes semi-liquid form. When the mixture is thickened pour it into a jar and store in the fridge for the next use.