|10 min||12 min||8|
|2 tbsp||Cacao powder, raw|
|2 tbsp||Coconut oil|
|1 tbsp||Coconut cream|
|2 tbsp||Honey, raw (or maple syrup)|
|3 tbsp||Coconut sugar|
|1 tsp||Vanilla extract, pure|
|1 tsp||Sea salt|
1. Preheat the oven to 350 degrees.
2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much of the loose skins as possible. Let cool completely.
3. In a food processor, grind the hazelnuts until they form a paste. Add the cocoa powder, oil, coconut cream, honey, sugar, vanilla, and salt and continue processing until the mixture is smooth.
4. Scrape your spread into a jar or other resealable container, and cover. Keep in fridge for up to 2 weeks.
8 servings represents 2 tbsp. per serving (this recipe makes 1 cup of spread).