Who said Nutella? I didn't... The tittle clearly says chocolate hazelnut spread! This is a healthier version of the famous Italian nut butter.
Yummmmm. Almost makes me wish I ate bread. This spread is used all over Europe. Reminds me of my time living in France. The smell of fresh baked croissants and pan au chocolat. I'm not much of a chocolate fan as you may know from my other posts, but the hazelnut is what makes this so lovely.
1 cup Hazelnuts (Filberts in some circles)
1/2 cup Coco Powder, dutch process not raw
2 tbs. Coconut Sugar or Date Syrup
2 tbs. Grass Fed Butter, melted
2 pinches Sea Salt
Yummmmm. Almost makes me wish I ate bread. This spread is used all over Europe. Reminds me of my time living in France. The smell of fresh baked croissants and pan au chocolat. I'm not much of a chocolate fan as you may know from my other posts, but the hazelnut is what makes this so lovely.
1 cup Hazelnuts (Filberts in some circles)
1/2 cup Coco Powder, dutch process not raw
2 tbs. Coconut Sugar or Date Syrup
2 tbs. Grass Fed Butter, melted
2 pinches Sea Salt
Toast your hazelnuts in the oven at 350 until golden not browned. About 10-15 min.
When cool enough to touch, rub between two sides of a terry cloth to remove most of the skins. Don't worry if you don't get them all.
Blend everything together until smooth in a food processor. Use a small amount of water, if needed, to get things to go. If you like it creamier (not as thick) you can add some melted palm or coconut oil.
Click here for my Hazelnut Sugar Cookies.
Click here for my Hazelnut Sugar Cookies.
