CHOCOLATE HAZELNUT SPREAD

Use this spread for cakes and pies or as a tasty dip for fresh berries and bananas. It also works
well on flax

crackers or as a sandwich condiment. Other nuts can be substituted for the hazelnuts, including
pistachios,

macadamia nuts, and cashews. A pinch of cayenne powder adds just the right element of heat.

INGREDIENTS | SERVES 4

2 cups hazelnuts

2 tablespoons liquid coconut oil or cacao butter

Water to achieve desired texture

½ cup raw cacao powder

2 tablespoons agave nectar

1 teaspoon vanilla extract

½ teaspoon salt

1. Process the hazelnuts in a food processor with an S blade until they become a powder.
Gradually add the coconut

oil or cacao butter and continue processing until smooth. (These oils are usually in solid form, so
they add

stability to the spread.) You may need to add a little water to achieve a smooth consistency.

2. Add remaining ingredients and process until smooth.

PER SERVING:

Calories: 575 | Fat: 50 g | Protein: 13 g | Sodium: 294 mg | Fiber: 11 g

Hazelnuts

Hazelnuts, also called filberts, are a nutritious nut rich in protein, beneficial fats, B vitamins,
vitamin E, zinc,

potassium, magnesium, and calcium. In the United States they are grown mostly in California
and Washington.