Hazelnut Chocolate Spread
  1. To toast raw hazelnuts, bake raw skin on nuts at 350 for around 5 minutes, or until medium golden in color. Put them in clean dish towel and rub the loose skins off. If you want to powder your own erythritol grind it in a clean coffee mill or spice grinder. Place the warm nuts into a food processor and grind. Warm nuts will blend into a butter faster. At first they will resemble coarse sand, but as the grinding continues, it will begin to turn to nut butter. At this point add the rest of the ingredients and continue blending until smooth. You will only need 3-4 Tbsp for the dessert. The rest can be stored in a jar in the fridge for months to be enjoyed with toast, ice cream, or a spoon!