A creamy rich guilt-free hazelnut and chocolate spread! Spread it on your morning toast or eat it with a spoon directly from the jar!
Prep Time: 15 mins
2 cups hazelnuts
1/2 cup coconut oil
1/4 cup Lakanto Monkfruit Classic Sweetener
1/4 cup cacao powder
1/2 teaspoon vanilla essence
Pinch of salt
- Preheat oven to 180ºC.
- Place the hazelnuts on an oven tray and roast for 5-8 minutes. Remove form the oven and rub the nuts in a cloth to remove the outer skin.
- Put the hazelnuts and coconut oil into a high speed blender or food processor. Process until smooth.
- Add all the remaining ingredients and process until well combined and smooth.
- Note: The mixture will warm up when blending once mixed place into a jar and allow to cool on the bench at room temperature. Then refrigerate. For best results take out from the fridge 10 minutes before you need it.