Yield: ¾ cup (2 tablespoons per serving)
Prep Time: 10 minutes
Cook Time: —
CALORIES: 158 | FAT: 18.2g | PROTEIN: 3.3g | CARBS: 4.7g | FIBER: 2.7g | ERYTHRITOL: 5g
I often prepare this recipe, my son loves it, he eats everything I make, sometimes I have to hide it from him! Believe me! You will love this!
¾ cup hazelnuts, toasted and husked (see Tips)
2 to 3 tablespoons coconut oil, melted
2 tablespoons cocoa powder
2 tablespoons powdered erythritol-based sweetener
½ teaspoon vanilla extract
Pinch of salt
A powdered bulk sweetener helps thicken this spread, but really any sweetener will do.
- In a food processor or high-powered blender, process the hazelnuts until they are finely ground and
beginning to clump together.
- Add 2 tablespoons of the coconut oil and continue to process until you have a smooth butter. Add
the cocoa powder, sweetener, vanilla extract, and salt and blend until well combined. The mixture
should be a little liquid-y. If it is very thick, add the remaining tablespoon of oil.
STORAGE INSTRUCTIONS: Durara mucho toempo en el refrigerador, esto lo hara firme pero sera mas suave a temperatura ambiente
TIPS: The success of this recipe is in the quality of the food processor. If you have a local shop where you can get the previously roasted and shelled hazelnuts it would be great! it would save a lot of time.