Ingredients, Measurements & Crafting:
1½ cups hazelnuts
2–3 tbsp cocoa powder
2–3 tbsp maple syrup or honey
1 tsp vanilla
¼ tsp salt
1–2 tbsp oil
½ cup mini chocolate chips, melted
Optional: extra chips pulsed in at the end for texture
Instructions
Roast hazelnuts, remove skins.
Blend butter.
Add cocoa, sweetener, vanilla, and salt.
Pour in melted chocolate chips and blend until glossy.
Pulse in extra chips for chocolate bits.
Benefits:
Ultra-rich and bakery-grade
Extra chocolate depth
Melting chips = a luxurious texture
Usage Tips:
Spread on croissants
Use as cake layers, fillings, or drizzles
Perfect topping for ice cream or waffles
Storage:
Room Temp: 1 week Fridge: 3–5 weeks Freezer: 2–3 months