INGREDIENTS
100g hazelnuts, raw or dry roasted no added salt or sugar
100g of chickpeas (keep the liquid)
80-100g Natvia
15g skim milk powder
20g pure cocoa
1 teaspoon vanilla essence
~ 100ml liquid from canned chickpeas
METHOD
Process hazelnuts until like almond meal or med-fine grind coffee.
Transfer to a bowl and combine with all remaining ingredients except the liquid.
Put back in food processor and process whilst gradually adding liquid until desired consistency is reached.
Keeps in the fridge for at least 2 weeks.
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