Ingredients, Measurements & Crafting:
1½ cups hazelnuts
¼ cup cocoa powder
3 tbsp maple syrup
1 tsp vanilla
Pinch salt
1–3 tbsp oil
Optional:
2–4 tbsp melted dark chocolate
pinch of espresso powder
Instructions
Roast hazelnuts and blend into butter.
Add extra cocoa, sweetener, salt, and vanilla.
Add oil for smoothness.
If using melted dark chocolate, blend it in warm to achieve a more profound richness.
Benefits:
Intensely dark chocolate flavor
More antioxidants
Great for chocolate lovers
Usage Tips:
Stir into hot chocolate to deepen flavor
Spread on muffins or banana bread
Use as a frosting alternative
Storage:
Room Temp: 1–2 weeks, Fridge: 4–6 weeks, Freezer: 3 months