Ingredients
The following ingredients have 4 Servings
- 2 cups raw hazelnuts
- 3 tablespoons allulose
- 2 tablespoons cocoa powder
Instruction
- Preheat the oven to 180C/350F. Line a pan with the hazelnuts in a single layer, and toast for 12-15 minutes.
- Allow hazelnuts to cool completely. Transfer to a large dish towel, and wrap up the corners. Using one hand, press and shake the hazelnuts together roughly, to remove the skins. Do this for 3-4 minutes.
- Open up the dish towel and the skins should easily fall off the hazelnuts.
- Place the skinned hazelnuts into a high-speed blender or food processor. Blend for 4-5 minutes, until a flour-like consistency remains. Stir through using a rubber spatula, and blend until smooth and creamy.
- Add your cocoa powder and granulated sweetener and continue to blend until fully combined and silky smooth.
- Transfer your chocolate hazelnut spread into a jar or container.
