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.
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