Chocolate & Hazelnut Spread

I used to love Nutella, it brings back memories of school camp and my childhood. But because I'm lactose intolerant, it also brings back memories of feeling very, very sick.

If you know my story, you know this prompted me to start creating the treats and recipes that I do. And although there is still a time and place for both - I also love the idea of a healthier version and keeping it super simple.

Prep time: 5-10 mins
Cook time: 5 mins
Total time: 10-15 mins
Yield: Serves 15-20

Authoradmin

Ingredients

1 cup raw or roasted, skinless hazelnuts

2 tablespoons unsweetened cocoa powder

¼ cup milk of choice

3 tablespoons honey (or liquid sweetener of choice)

Instructions

1

Pre heat oven to 180˚C.

2

If hazelnuts are raw, dry roast* hazelnuts in oven for 5–10 mins or until they are slightly brown (watch them as they are very easy to overcook). Allow to cool.

*Dry roast is roasting without oil.

3

Process roasted hazelnuts in a blender until they turn into a “nut butter”. Add the cocoa powder, milk and honey and blend until a smooth consistency.

Store in the fridge.