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Chocolate Hazelnut Frosting

Better than Nutella

A deep, dark chocolate frosting ready to anoint your next special occasion. Pecans also make a tasty substitution for hazelnuts.


⅓ Cup Maple Syrup
⅓ Cup Agave Nectar
¼ Cup Navitas Naturals Cacao Butter, melted
⅔ Cup Navitas Naturals Cacao Powder
1 Cup raw Hazelnuts


Place the hazelnuts in a bowl and submerge with water. Let nuts soak for 2-4 hours to saturate and soften.

Once fully soaked, drain hazelnuts and place in a food processor. Add cacao powder and both sweeteners, and process for several minutes until completely smooth. Will become thicker upon refrigeration – use for spreading at room temperature. Makes 2 cups.

Yield: 2

Submitted By

Julie Morris