Friday, March 23, 2012


Recipe Source: Twenty one no gluten
You can find the original recipe here


  1. Hazelnuts-1 cups
  2. Canola oil- 1 tsp
  3. Cocoa powder-1/4 cup
  4. Honey-1/3 cup
  5. Vanilla extract-1/4 tsp (optional)


  • Preheat oven to 180 deg C
  • Spread hazelnuts onto a baking sheet and toast them in the oven for 10 to 15 minutes or until the skins are blistered a little.Allow this to cool a bit.
  • Transfer it onto a clean kitchen towel, wrap it and rub vigorously to remove as much skin as possible.Let it cool completely.
  • In a food processor ,grind the hazelnuts until it forms a paste.Now add the rest of the ingredients and grind until it is smooth.
  • Store in a jar and refrigerate up to 2 weeks.
NOTE: Adjust the amount of honey according to your taste or desired consistency.


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