Roasted Hazelnut Cacao Spread

Mouthgasmic RECIPES from the Garden

This delicious chocolatey, nutty spread is vegan and gluten free!

Ingredients:

• 3 cups raw or roasted unsalted hazelnuts

• 1-2 tbsp coconut oil

• 1 tsp pure vanilla extract

• Pinch of pink Himalayan salt

• 1/2 cup cacao powder or nibs

• Agave syrup or honey to taste

• 1/2 cinnamon stick, powdered (optional)

Method:

1. Roast hazelnuts on a baking sheet in a single layer at 350 degrees F for 8-12 minutes to warm the oils and loosen the skins.

2. Transfer to a kitchen towel, and roll around with your hands to loosen the skins.

3. Blend the skinned hazelnuts with coconut oil in a food processor or high speed blender like a Vitamin for approx. 8-10 minutes, scraping sides as needed, until a butter forms.

4. Add remaining ingredients, and blend until well incorporated.

5. Enjoy immediately, or transfer to a clean jar to be stored at room temperature for 2-3 weeks.

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