Anyone who follows my Instagram will know how obsessed with peanut butter I am and how I have it on as many things as I can.
But even I fancy a change and decided what's better than a nut butter? a nut butter with chocolate of course!
This recipe is seriously delicious, you'll never have to feel guilty about having this on your toast or pancakes again as its dairy, gluten and refined sugar free!
1 tbsp agave/honey
1/2 tsp sea salt
3 tbsp cacao powder
Pre heat your oven to 200 degrees, place your hazelnuts on a baking tray and into the oven for 10 minutes to release their natural oils
Once roasted, leave to cool then put the hazelnuts on a sheet of baking paper and roll your hands over the hazelnuts to remove the shells. Remove as much as you possibly can as this will help create a smooth mixture when you come to blend the nuts.
Once removed, place the hazelnuts in your food processor and mix on a high speed for 2 minutes, then reduce to a low speed and continue to mix for a further 8 minutes until smooth scraping down the sides if needed.
Add the cacao powder, sea salt, agave and continue to mix until smooth
Store in an air tight jar and keep for up to two weeks.
Perfect accompaniment for pancake stacks and waffles!