Candida Diet Friendly Chocolate Hazelnut Spread

Total time45 min

Prep time10 min

Cook time15 min

Candida Diet Friendly Chocolate Hazelnut Spread

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Ingredients

16 servings

2 cups raw hazelnuts
¼ cup unsweetened cocoa powder
Shiloh Farms Organic Cocoa Powder
See all
½ cup powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2 tbsp neutral oil (such as sunflower oil or grapeseed oil)
½ tsp vanilla extract
½ tsp fine salt
2 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.

Instructions

1
Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and roast for 12–14 minutes, until the skins are cracked and the nuts are deep golden brown and fragrant.
2
Transfer the hot hazelnuts onto a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute until most of the papery skins have come off. It is fine if a little skin remains. Let the nuts cool for 15–20 minutes until no longer warm to the touch.

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