Ingredients
3 cups coconut milk
1 cup xylitol (natural sweetener)
1 1/2 cups cocoa powder
12 oz toasted, peeled hazelnuts
sea salt
Preparation
Stir coconut milk and xylitol over medium high heat until it begins to boil. Reduce heat and allow it to reduce to about 1 cup. Whisk in cocoa powder until smooth. Allow to cool a bit so it is easier to handle. Place hazelnuts into food processor and process until it becomes hazelnut butter. The smoother the better, but I found my food processor won’t get it completely smooth. Salt to taste and process again briefly. Pour chocolate mixture into the nut butter and process again to combine. Place into jars or other containers. Keep refrigerated.
