- 3
Ingredients
- 1.5 cups of hazelnuts
- 1 & 1/2 cups coconut milk (I use canned)
- 1/2 cup coconut sugar, which is low glycemic index and unrefined (another sugar would also work)
- 1/8 tsp sea salt
- 3 bars (3.2 oz each) of dark chocolate
Preparation
Step 1
Toast 1.5 cups of hazelnuts at 350 degrees for about 15 minutes
While they're toasting, heat in a small pan:
1 & 1/2 cups coconut milk
1/2 cup coconut sugar
1/8 tsp sea salt
When the sugar is melted remove it from the heat.
Meanwhile, melt over double boiler.
Remove the toasted hazelnuts from the oven.
Transfer them to a clean dry kitchen towel.
Rub the hazelnuts in the towel to remove as much of the skin as possible.
Add them to your food processor.
Puree till the hazelnuts are very fine
Add the melted chocolate bars.
Puree till creamy and smooth (about two minutes).
Then, while still pureeing add the milk mixture.
Puree till smooth.
Store in the refrigerator. Also freezes well.
Makes 3 small mason jars of chocolate hazelnut spread.