- 150 g hazelnuts
- 1 tbs maple syrup
- 2 tbs cacao powder (unsweetened)
- 1-2 tbs coconut oil
- a good pinch of salt
Start by toasting the hazelnuts for 15 minutes at 180 °C – it should smell like a bake shop in your home by now. Leave them to cool for 30 minutes – or add them to the fridge for a faster cooling.
Transfer the cooled hazelnuts to a blending jar or food processor and add a pinch of salt. Blend thoroughly until very smooth, it should look oily, shiny and liquid. Depending on the blender/food processor, this will take quite some time so be patient – it can take up to 10 minutes if you use a traditional food processor. To help the process you can add some of the coconut oil now. Add the cacao powder and blend again for a short time. Transfer to a bowl and fold in the maple syrup until well combined. By now the Chocotella will be quite sticky at which point I suggest adding 1 to 2 tbs of coconut oil depending on how you like the consistency. Mix well and enjoy it fresh from the bowl, at least that’s what I do or store in a sealed jar.