A sugar/dairy/gluten-free chocolate hazelnut spread
Ingredients
1 can of coconut cream (full-fat coconut milk can be used if necessary).
1 cup of your preferred sweetener (I used a combination of Just Like Sugar and erythritol)
8oz of 85% dark chocolate
2 cups of hazelnuts
pinch or two of quality sea salt
1tsp vanilla extract
Instructions
Toast two cups of hazelnuts on a cookie sheet at 350* for 10-15 minutes (the skins will begin to crack).
Remove the skins.
Place into high-powered blender and process into smooth butter.
Add sea salt.
Rough chop chocolate and place into mixing bowl.
Place coconut cream and sweetener into small saucepan and bring to a simmer. Dissolve sweetener.
Pour Cream mixture over chocolate.
After sitting for 2-4 minutes, whisk into smooth ganache.
Gradually add ganache to the nut butter and blend until smooth. It may appear to separate, keep blending and adding a little more ganache until you achieve desired consistency.
Taste and adjust if necessary. Do you need another pinch of salt to balance the flavor? Do you prefer it a little sweeter? Want it thinner and more spreadable? Add a teaspoon or two of hazelnut or (liquid) coconut oil.
Yields approximately 3 cups of spread. 1-2tbsp is an S if you are following Trim Healthy Mama.
Recipe by CreativLEI at http://creativlei.com/2014/chocolate-hazelnut-spread-sf-gf-df/