Hazelnut Chocolate Spread
- 12 oz Toasted Hazelnuts
- 1/8 tsp Salt
- 4 oz Erythritol powdered
- 1/2 tsp Vanilla
- 1 1/2 tbsp Cocoa powder
- Bake raw skin on nuts at 350 degrees for roughly 5 minutes or until medium golden in color.
- Put in clean dish towel and rub loose skins off.
- Place the warm nuts into a food processor and grind. Warm nuts will blend into a butter faster. In beginning stages of grinding hazelnuts they will resemble coarse sand, but as grinding continues, it will begin to turn to nut butter.
- At this point, add the rest of the ingredients and continue to blend until smooth.
If you want to powder your own erythritol, grind it in a clean coffee mill or spice grinder. Leftover spread can be stored in the fridge for months