• 1 cup of raw hazelnuts blanched and roasted
  • 3 tablespoons cocoa powder
  • 3 tablespoons caster sugar
  • 2 tablespoons coconut oil or seed oil
  • 1 teaspoon vanilla
  • 100 grms melted milk or dark baker’s chocolate



Beat very well the hazelnuts in the multi until they become powder (around 10’).

Add the rest of the ingredients and mix.

Store in a jar for 2 weeks at room temperature and afterwards in the refrigerator.