Skill Level: Beginner
Total Time: 30 minutes
Total Time: 30 minutes
Ingredients
- 12 oz. Bittersweet chocolate, chips or pieces
- 2 cups Hazelnuts, raw
- 1 ½ T. Hazelnut oil
- ½ tsp. Pure vanilla extract
- 1 T. Honey, local (optional)
- 2 T. Cacao powder
- 1/8 tsp. Himalayan salt
Instructions
- Preheat oven to 350 degrees.
- Place hazelnuts on a baking sheet and spread out. Toast hazelnuts in oven for 12-15 minutes. If the hazelnuts have already been toasted, reheat them in the oven for 5-8 minutes so they become easier to blend.
- While the hazelnuts are cooling, prepare a double broiler and melt the chocolate. Set aside.
- Remove excess skin from the hazelnuts, if possible, then add to a food processor.
- Add ½ the chocolate and remaining ingredients to the food processor and blend for 60-90 seconds.
- Scrape down the sides and blend until smooth and creamy. Season to taste. Chill or allow it to settle for 10-15 minutes before serving if desired.
- Enjoy this spread over sprouted grain toast and top with sliced banana.
Notes
Servings: 16-20
Serving Size: 1 ½ T. Nutrition Information: Provides antioxidant Vitamin E, heart and brain healthy monounsaturated fat, dietary fiber, and magnesium. Gluten-free, dairy free.
Serving Size: 1 ½ T. Nutrition Information: Provides antioxidant Vitamin E, heart and brain healthy monounsaturated fat, dietary fiber, and magnesium. Gluten-free, dairy free.