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1 cup hazelnuts
½ cup cashew nuts
60g dark chocolate
2 tbsp cocoa powder
1 tbsp cold pressed organic coconut oil
1 tbsp monk fruit sugar (add more if you like it sweeter)
Roast hazelnuts & cashews for 6-8 minutes. I prefer to leave the skin on the hazelnuts as it’s full of fiber, but feel free to remove it.
In a food processor, blend the nuts until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella!
For extra creaminess add a teaspoon of coconut oil.
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