8 ounces raw skinless hazelnuts ⅓ cup Dutch process unsweetened cocoa powder ½ cup maple syrup 2 tablespoons avocado oil 1 teaspoon vanilla extract ½ teaspoon pink salt 6 tablespoons almond milk
First roast raw hazelnuts. Remove the skins with a paper towel.
Blend the hazelnuts in a food processor or high powered blender for about 5 minutes until it becomes a soft buttery and creamy texture.
Next add the remaining ingredients to the food processor and blend until smooth. Spread the chocolate hazelnut spread on toast or fruit and enjoy!
Store in the refrigerator in an airtight container for about 1 month.
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