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Skinny Hazelnut Chocolate Spread
Ingredients
1
cup
Organic Roasted Hazelnut
skinned
3/4
Cup
Bittersweet Baking Chocolate
1/2
cup
almond / coconut milk blend
pinch
Himalayan Salt
2
tbsp
Honey
Instructions
Heat hazelnuts in a toaster oven or full sized oven at 350 degrees for 5 minutes
Place in blender and grind into nut butter
Add chocolate chips, nut milk, honey and pinch of salt and blend until mixed and blended smooth
Place in a 16 oz mason jar
Refrigerate for 30 minutes
Notes
The hazelnut spread can be stored at room temperature after the initial cool down as long at it has an airtight jar.