HOMEMADE CHOC-HAZELNUT SPREAD

INGREDIENTS

150g hazelnuts

150g cooked chickpeas

⅓ cup coconut sugar

1-2 tbsp cacao or cocoa powder

2 tbsp coconut oil

2 tbsp coconut flour

½ cup water

1 tsp vanilla extract

METHOD
  • Add raw or roasted hazelnuts to a food processor and process until you get hazelnut meal. Add remaining ingredients and process until mixture is of desired consistency – as smooth or chunky as you want.

  • Spoon into sterilised jars and store in the fridge for up to two weeks.