Honey Chocolate Hazelnut Spread

1. Wash Up!

2. Make hazelnut butter: Add the husked hazelnuts to a food processor and process until smooth. You’ll need to scrape down the sides of the bowl 2-3 times in the beginning.

3. Mix ingredients: In a medium mixing bowl, stir together the hazelnut butter, chocolate, honey, vanilla paste, sea salt, coconut oil and 6 tablespoons water. Add additional tablespoons of water (one at a time) until desired consistency is achieved. Refrigerate until ready to use. Will keep, refrigerated, for 30 days.

To Serve: Smear on a croissant, toast, pancake or waffle, stir into hot oatmeal, or use as a dip for fruit. The uses are endless!

Pro Tip: To remove husks from your hazelnuts, place them in a single layer on a baking sheet and bake at 350º F until the skins begin to crack (about 10-15 minutes). When still warm and warm enough to handle, rub together to remove husks.

Table Talk:  What country is the largest consumer of Nutella? It’s FRANCE! Over 25% of the world’s Nutella is consumed there.