Continuing our healthy sweet treat alternatives, is a recipe for my favorite indulgence. This version of nutella tastes just like the original but much healthier.
2 cups hazelnuts
1/4 cup cacoa powder (or unsweetened cocoa powder
1/2 cup full fat coconut milk
4 Tbsp. Agave
1/2 tsp vanilla extract
2 pinches unrefined salt
Preheat oven to 375 degrees. Place hazelnuts on baking sheet and roast for 12-15 minutes until nuts are fragrant and slightly brown. Remove from oven. To peel off skins, place roasted nuts into the fold of a kitchen towel and gently massage until most of the skin comes off. Place peeled hazelnuts into food processor and process until creamy smooth (about 8-10 minutes). Be sure to scrape sides a few times. Add remaining ingredients and process until smooth. This may take a couple of minutes. Adjust consistency with extra coconut milk if too thick. Store in airtight glass container for about a week.
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