Ingredients, Measurements & Crafting:
1½ cups hazelnuts
2–3 tbsp cocoa powder
1 tsp vanilla
¼ tsp salt
2–4 tbsp hazelnut/avocado oil
Optional sweetness:
2–3 soaked dates
or 1–2 tbsp powdered monk fruit
Instructions
Roast hazelnuts.
Blend until creamy.
Add cocoa, vanilla, and salt.
If using dates, blend them in until smooth.
Add oil to keep the spread silky.
Benefits:
No refined sugars
Diabetic-friendly when using monk fruit
Intense chocolate-hazelnut flavor
Usage Tips:
Great for keto-friendly smoothies
Works well as a filling for healthy energy bites
Perfect for dark-chocolate lovers
Storage:
Room Temp: 2 weeks, Fridge: 6 weeks, Freezer: 3–4 months