While I prefer using unrefined flax seed oil in this recipe for it's nutty flavor and Omega-3 fats, canola oil is an acceptable accessible substitute.
Makes about 2 cups
Prep Time: 10 minutes
Ingredients:
- 4 ounces hazelnuts, toasted and peeled
- 2 tablespoons unrefined flax seed oil
- 2 T. cocoa powder
- 1 T. corn starch
- 3 T. maple syrup
- ½ t. vanilla extract
- pinch of salt
- 1 12-ounce bag dairy-free chocolate chips, melted
Preparation:
1. In a blender or food processor, process the hazelnuts until very fine. Add the oil, and process until creamy. Add the cocoa powder, corn starch maple syrup, vanilla extract and salt, blending until well mixed. Add the melted dairy-free chocolate chips, continuing to blend until mixture is creamy. Transfer mixture to a jar and allow spread to reach room temperature before covering and placing in the refrigerator, where it will keep for 1 month. (You can also keep it at room temperature, if so desired.)
