Ingredients:
- 1 cup hazelnuts
- ¾ cup chocolate chips
- ¾ cup lite coconut milk
- 1½ tablespoons honey
- Pinch of sea salt
Directions:
Spread nuts on a cookie sheet and roast
at 350° for 15 minutes. Cool. Remove
skins and pulse in a food processor until a
butter-like consistency. In a saucepan,
add chocolate chips, milk, honey and salt -
heat until chips are completely melted.
Add chocolate mixture to food processor
and pulse until well combined with hazelnut
butter. Store in air-tight container.
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