Tuesday, April 19, 2011


2 cups Dry Roasted Hazelnuts 
3/4 cup Splenda 
3 Tbsp Dark Cocoa Powder, unsweetened 
1 tsp Vanilla Extract 
Up to 1/4 cup Olive Oil

Process hazelnuts in food processor until resembles peanut butter. (Better to use a small food procesor rather than a large one. Seems to process better.)

Add next 3 ingredients and process until smooth. Add oil until desired consistency is reached.
Store in refrigerator for up to 2 months.

Number of Servings: 10

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