Chocolate and hazelnuts are a perfect combination, this spread is perfect on toast, waffles, pancakes, ice cream and much much more.
2 cups Hazelnuts
1/4 cup cocoa powder
1/4 cup coconut sugar
2 tbsp vanilla extract
1/2 cup milk
1/4 tsp salt
Preheat oven to 375° F.
Spread the hazelnuts on a baking sheet and roast for around 15 minutes, until fragrant.
Carefully put the hot hazelnuts on a muslin cloth and rub until skins fall off. Remove the nuts that are now skinless and put them in a food processor or a high-powered blender, then re-shake the jar until the rest of the skins come off as well.
Grind the hazelnuts for about 5 minutes until they turn into a creamy hazelnut butter.
Add the coconut sugar , cocoa powder, coconut oil, vanilla, and salt. Blend for another minute until all the ingredients are combined smooth.
Transfer to a airtight container. Store in the refrigerator for several weeks.
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