Chocolate Hazelnut Frosting

Chocolate Hazelnut Frosting

Better than Nutella

A deep‚ dark chocolate frosting ready to anoint your next special occasion. Pecans also make a tasty substitution for hazelnuts.

INGREDIENTS 

⅓ Cup Maple Syrup
⅓ Cup Agave Nectar
¼ Cup Navitas Organics Cacao Butter, melted
⅔ Cup Navitas Organics Cacao Powder
1 Cup raw Hazelnuts

DIRECTIONS

Place the hazelnuts in a bowl and submerge with water. Let nuts soak for 2-4 hours to saturate and soften.

Once fully soaked drain hazelnuts and place in a food processor. Add cacao powder and both sweeteners and process for several minutes until completely smooth. Will become thicker upon refrigeration – use for spreading at room temperature. Makes 2 cups.

Makes: 2

Submitted by: Julie Morris

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Image of Chocolate Hazelnut Frosting

Servings

2

Better than Nutella

A deep‚ dark chocolate frosting ready to anoint your next special occasion. Pecans also make a tasty substitution for hazelnuts.

Ingredients

  • ⅓ Cup Maple Syrup
  • ⅓ Cup Agave Nectar
  • ¼ Cup Navitas Organics Cacao Butter, melted
  • ⅔ Cup Navitas Organics Cacao Powder
  • 1 Cup raw Hazelnuts

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Directions

  1. Place the hazelnuts in a bowl and submerge with water. Let nuts soak for 2-4 hours to saturate and soften.
  2. Once fully soaked drain hazelnuts and place in a food processor. Add cacao powder and both sweeteners and process for several minutes until completely smooth. Will become thicker upon refrigeration – use for spreading at room temperature. Makes 2 cups.