Chocolate Hazelnut Spread

Okay, so I have wanted to make chocolate hazelnut spread for a long time.  I don't like that Nutella has sugar in it, nor milk powder and soy lecithin.  Plus, I like soaking my nuts before I eat them, that way the enzyme inhibitors are neutralized and they are much easier to digest.

Soaked, Dehydrated, and Roasted Hazelnuts

4 cups raw, organic hazelnuts

sea salt

filtered water

1.  Get out a large glass jar and fill halfway with filtered water.  Add 2 tablespoons sea salt and stir with a wooden spoon.  Add hazelnuts and cover with a cloth or coffee filter.  Let sit at room temperature overnight.

2.  The next day, pour out water and put hazelnuts onto a baking sheet or dehydrator sheet.  If using a dehydrator, dry at low heat, less than 150 degrees.  You can do this in the oven if you oven will set a temperature that low.  Or you can set it as low as possible and open the oven every now and then to let the temperature drop.  Dehydrate either way for 12 hours or more, until the nuts are nice and dry and crisp.  How do you know they're done?  Taste one!

Chocolate Hazelnut Spread

2 cups (soaked, dehydrated, and roasted) hazelnuts, cooled

1/2 cup raw honey

1/3 cup organic cocoa powder

1 1/2 teaspoon Homemade vanilla

1 teaspoon coffee liqueur (I used Kahlua)

1/4 teaspoon sea salt

1/2 cup coconut oil, gently melted (I used expeller-pressed so there is no coconut flavor)

1.  Place hazelnuts, honey, cocoa powder, vanilla, coffee liqueur, and sea salt to the bowl of a food processor.  Pulse a few times to combine.  Then turn on the processor and add melted coconut oil in a slow, steady stream.  Add more or less coconut oil depending on the consistency you want.  Serve.