Chocolate Hazelnut Spread ( Homemade Nutella)

1 cup raw hazelnuts ( roasted and skinned )

2 tablespoons melted coconut oil (always make sure it is virgin and unrefined)

9 ounces dark chocolate, melted (I use MarieBelle's Dark Mayan chocolate bar 70% cocoa or Endangered Species dark chocolate 72% cocoa but if you like a sweeter taste you may use semisweet chocolate or add agave)

1 teaspoon vanilla extract

a pinch sea salt

 

1-Spread your hazelnuts on a cookie sheet in a single layer.

2-Preheat the oven to 350ºF (180ºC). Let the nuts roast for about 8-10 minutes, shaking the sheet once for even toasting. Watch them closely so they don't over-roast.

3-Put the nuts into a clean kitchen towel and rub nuts in towel to remove loose skin.Not all of it will come off, and that’s okay.

4-Place hazelnuts in food processor or Vitamix and blend until nuts start to form a big mound. Continue to blend and stream in coconut oil until nut butter consistency. Add melted chocolate, vanilla and sea salt and blend until well combined.

5-Enjoy !

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