Hazelnutty Cocoa Spread

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Chef & Child Ingredient of the Month, December 2014


1 cup whole hazelnuts
2 tablespoons honey
2 tablespoons cocoa, dry powder, unsweetened
2 tablespoons oil, coconut
1 teaspoon vanilla extract


1. Pour 1 cup of hazelnuts on a foil lined cookie sheet. Roast in oven at 400 degrees Fahrenheit for about 8-12 minutes.

2. When hazelnuts are slightly cool, cub between your hands by the handful and watch the skins fall off.

3. Grind nuts in a food processor or high speed blender. Add remaining ingredients and continue to blend until smooth.

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Chef & Child, Side, Vegetarian

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