This recipe was adapted from here. I did make quite a few changes to my recipe below:
Ingredients:
- 1 cup hazelnuts
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons agave
- 4 tablespoons almond milk
- 1/2 teaspoon vanilla
- Roast hazelnuts on a baking sheet in a 350F oven for 8-10 minutes.
- After the hazelnuts are done roasting, gently rub off the skins from the hazelnuts with a towel. (They should come off easily. It is okay if they do not all come off though.)
- Put all ingredients in a blender or food processor and combine until smooth and creamy.
- Store in a jar in the fridge.
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