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This version will fool even the most sceptical child. It’s great on a slice of toast or a few rice cakes for afternoon tea. For a decadent treat use it as a sauce for the Chocolate Brownies.
1 cup hazelnuts
1/2 cup coconut milk
1/3 cup rice malt syrup
1 tablespoon macadamia oil
1/4 cup raw cacao powder
1 tablespoon vanilla powder
Bake the hazelnuts on a tray for 8–10 minutes until browned. Rub off most of the skins as they can be bitter (you don’t have to be too precise).
Grind the nuts in a food processor until smooth. Add the remaining ingredients and process until well mixed. Store in the fridge.
Tricky Tip: For more of a “saucy” consistency add extra coconut milk when blending.