I have known many people who were addicted to chocolate hazelnut spread. I tried it one time and was shocked that it seemed like cake frosting! This version is made with Confectioner’s Swerve and NO SUGAR! Enjoy!
Net Carbs: 1 gram
Protein: 3 grams
1 cup roasted, skinned hazelnuts
1 Tablespoon coconut oil
2 Tablespoons cocoa of choice
1 teaspoon vanilla extract
2 Tablespoons Confectioner’s Swerve
Salt to taste
Process hazelnuts until smooth. If you cannot remove all of the skins, they will process smoothly.
Add oil to facilitate processing.
Add cocoa, vanilla and Confectioner’s Swerve and continue to process to desired consistency.
You may add more oil or Swerve to create a spread to your liking.
I plan to try this in my oats tomorrow morning. You might spread it on our Snickerdoodle Pancakes or
Breakfast really is the most important meal of the day. Eat up!