)
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.
INGREDIENTS⅓ Cup Maple Syrup |
DIRECTIONSPlace 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 |
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.