Carob Nutella

• Vegetarian
• Gluten free
• Paleo

• Condiments

  • 4 tbsp Honey, raw

• Baking & Spices

  • 4 tbsp Carob powder, toasted
  • 1/4 tsp Himalayan salt
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 2 cups Hazelnuts, toasted

Found on naturalfitfoodie.com

Ingredients

• 2 cups / 280g hazelnuts, toasted
• 4 tablespoons toasted carob powder, or unsweetened cocoa powder
• 4 tablespoons raw honey
• 1 teaspoon melted coconut oil
• ¼ teaspoon himalayan salt
• ½ teaspoon pure vanilla extract

Directions

• Place toasted hazelnuts in the bowl of your food processor and begin processing.
• The nuts will go from coarsely chopped, to crumbly, to finely ground.
• Continue to process the nuts until the oils are released, and a smooth, creamy mixture is formed. At that point add the carob, honey, coconut oil, salt and vanilla extract.
• Pulse to combine.
• Transfer the spread to an airtight glass container and store at room temperature or in the refrigerator.