Preheat the oven to 400°F and line a cookie sheet with parchment paper.
Pour the hazelnuts onto the cookie sheet and arrange so that they are not overlapping.
Cook the hazelnuts for 10 minutes or until they begin to brown.
Allow the hazelnuts to cool before placing them into a food processor or blender.
Blend the hazelnuts until they form a nut butter consistency.
Add the unsweetened cocoa powder, erythritol, and coconut oil.
Note: if the hazelnut spread is too thick, add more coconut oil.
Process or blend until a nutella-like consistency is achieved.
Refridgerate for 30 minutes before serving.
16 servings
2 tbsp
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
