- 1 cup dark chocolate chips (we used Hu Kitchen for vegan/paleo)
- 2 tablespoons coconut oil
- 3/4 cup Georgia Grinders hazelnut butter or creamy peanut butter for a ‘pb nutella’ spread
- Dash of sea salt
- For a ‘frosting’ add 2-4 tablespoons monk fruit powdered sugar OR regular powdered sugar
Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second increments until melted. Whisk together until combined then add in the hazelnut butter (or peanut butter) and a sprinkle of sea salt. Mix until fully combined then enjoy on toast, berries, or as a frosting!
Recipe by Selena @thenutritiouskitchen
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