Chocolate Hazelnut Spread
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Homemade nut spreads like this are wonderful served between graham crackers, frosted over cupcakes or cookies, spooned on warm pancakes, or stirred into your favorite hot drink.
Hands-on: 10 minutesTotal: 10 minutes
- 2 cups whole roasted hazelnuts
- ⅓ cup coconut sugar
- 1½ cups melted and cooled sugar-free chocolate
- 2 Tbsp. coconut oil
- 2 tsp. vanilla extract
- ¾ tsp. salt
- In a food processor, add nuts and coconut sugar. Pulse until a crumbly paste forms. Add the melted chocolate, oil, vanilla, and salt. Blend until smooth and creamy. Mixture should be thick but spreadable. Add an extra teaspoon of oil at a time if the mixture is too firm.
- Serve at warm or at room temperature. Store leftovers covered in the refrigerator.