There's a lot to love about the combination of chocolate and hazelnuts, but mass-market spreads are loaded with sugar (it's the first ingredient!). Turns out, you don't need that much sweetness to enhance this classic combo. This Paleo-friendly, vegan version has all the flavor you want—with no refined sugar or palm oil.
Yield:1 cup Active Time: 10 minutes Total Time: 20 minutes
Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much of the loose skins as possible. Let cool completely.
In a food processor, grind the hazelnuts until they form a paste. Add the cocoa powder, oil, coconut cream, honey, sugar, vanilla, and salt and continue processing until the mixture is smooth.
Scrape your spread into a jar or other resealable container, and cover. Keep in fridge for up to 2 weeks.