- 1 can coconut milk full fat(400ml)
- 70gr hazelnuts
- 1 Tbsp honey
- 1 tsp vanilla essence
- 100gr dark chocolate
- 1 Tbsp olive oil
Place the can of coconut milk in the fridge for 24 hours.
During this time the coconut cream separates from the water. The cream stays on top of the water.
Grind the nuts in a food processor until very fine.
In a small pan melt chocolate with olive oil.
Open the cold can of coconut milk and scoop out the thickened coconut cream carefully not to take any water.
In the food processor with the ground nuts add coconut cream, honey, vanilla and melted chocolate with olive oil.
Process until well mixed.
Store the chocolate spread in a small jar and place it in the fridge to thicken.It remains soft and smooth.