Chocolate Hazelnut Butter

You can ditch the "store bought" with this better for you spread - ready in just 10 mins.!!!
(makes 3 cups)

4 oz. dark or milk* chocolate, 70% or higher, chopped
2&1/2 cups hazelnuts, toasted, skins removed
1 T. pure maple syrup, or to taste

In a high-powered blender or food processor, blend hazelnuts until smooth, scraping down sides of bowl as needed. In a double boiler or heat-proof bowl over a pot of simmering water, melt chocolate. Transfer melted chocolate to a bowl along with maple syrup and hazelnut butter, and combine well. Store in an airtight container in the fridge for up to 1 month.
Note: Toasted hazelnuts can be found in bulk-food stores or you can toast them in a 375 oven on a rimmed baking sheet for about 10 mins. Roll in a towel to remove skins.

"NEVER LOSE FAITH"

Have FUN today!!!!

Love,

MM