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.
⅓ Cup Maple Syrup
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.
Submitted by: Julie Morris