About the Recipe
Creamy roasted hazelnuts, rich cacao, a hint of maple, and zero nasties.
Keep it in the fridge for up to 3 weeks — though let’s be honest, it won’t last that long.
Ingredients
2 cups raw hazelnuts
¼ cup cacao powder
1 tsp vanilla extract
½ tsp ground cinnamon
⅓ cup maple syrup
5 tbsp warm water
¼ tsp celtic salt
2–4 tbsp extra virgin olive oil (add gradually)
Preparation
Step 1
Roast hazelnuts at 180°C for 10–12 mins, then rub in a tea towel to remove most skins.
Step 2
Add hazelnuts to a high speed food processor and blend until it forms as a butter.
Step 3
Add cacao, maple syrup, warm water, salt, vanilla, and cinnamon. Blend until smooth.
Step 4
With the motor running, drizzle in olive oil until you reach your perfect silky texture.
Step 5
Spoon into a clean jar and store in the fridge for up to 3 weeks.
Enjoy 💕