Ingredients
- 2 cups Diamond of California Chopped Hazelnuts (1 package)
- 4 ounces dark chocolate
- 6 ounces milk chocolate
- 3 tbsp coconut oil
- 2 tsp vanilla extract
- 1/2 tsp salt
The Steps
- Pre-heat the oven to 375. Spread the hazelnuts evenly on a baking sheet and toast in the oven for 10 minutes.
- Transfer the hazelnuts to a plate to cool for 5 minutes. While the nuts are cooling, put the dark and milk chocolate in a glass bowl. Microwave for 2 minutes, stirring every 30 seconds to prevent the chocolate from burning.
- Put the hazelnuts in a food processor and grind until they form a thick paste. Add the chocolate, coconut oil and salt. Pulse until thoroughly combined.
- Transfer to a glass jar and refrigerate for at least 1 hour to allow the mixture to firm up before using.
