Coconut and Hazelnut Spread

 

250g  coconut flakes, unsweetened and unsulfured

250g  hazelnuts, roasted*

1/3 cup Truvia sweetener

3 tablespoons cocoa powder

To roast hazelnuts, preheat your oven to 375 F. Spread the nuts on a baking sheet and roast for about 15 minutes, turn off the oven and leave  them for  another 10-15 minutes  Make sure to roll the hazelnuts halfway so all sides can roast evenly. Let cool completely and remove their skins.

In a food processor** blend the coconut until it starts to form a paste. Add the cocoa and Truvia and blend until well combined. Then add the hazelnuts and blend until creamy.

**I used the chopping attachment for my  blender so I haven’t achieved smooth consistency. The spreads smells amazing but my taste buds are not very satisfied ( I do not like the taste of coconut oil ).  It hardens in the  refrigerator it needs to be brought to room temperature to spread  on a slice of bread or crepes.

Inspired by:

http://myfoodreligion.com/2012/07/21/not-nutella/

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