Preheat oven to 180°C. Spread hazelnuts over a baking tray and cook for 10mins, then leave to cool.

Blend the hazelnuts and salt in a liquidiser/food processor to make a thick nut butter

Melt the chocolate over a pan of hot water, making sure the bowl doesn't touch the water. OR melt the chocolate in the microwave with 15sec bursts.

Pour the melted chocolate, maple syrup and milk into the food processor with the nut butter, then blend to make a smooth chocolate spread

To store, sterilise a jar/container with boiling water, then pour in the chocolate spread.

For the Christmas Tree, roll out 1 sheet of pastry in portrait format onto a baking sheet in a baking tray. Find the middle of the top edge and mark it with a knife. Cut out a triangle from this mark by cutting to the two bottom corners closest to you. Repeat with the second sheet

Spread a generous layer of chocolate spread over triangle 1, leaving a 1cm border. Brush around the triangle endges with milk. Neatly lay triangle 2 on top then press the edges together to seal.

Leaving a 2cm strip down the middle of the triangle, cut 8-10 slits on either side of this strip to make branches. Twist each branch into a spiral

Melt the butter over a pan of hot water OR for 10secs in the microwave. Brush your Christmas Tree with the butter then bake for 20-25 minutes until golden brown

Leave to cool then dust with icing sugar