• 1 cup hazelnuts
  • 12 ounces (unsweetened) milk chocolate, chopped
  • 2 tablespoons canola oil
  • 3 tablespoons lemon juice
  • 1 tablespoon (unsweetened) cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt


• Preheat the oven to 350°F.
• Spread the hazelnuts in a single layer on a rimmed baking sheet.
• Toast the hazelnuts until they’re slightly browned and the skin is slightly blistered.
• This will take about 10 minutes.
• Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as much loose skin as possible (some
skin may not remove, that’s fine).
• Let cool completely.
• Place the chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring between each
burst, until the chocolate is melted and smooth.
• Let cool completely.
• In a high-powered blender or in a food processor, grind the hazelnuts until they form a paste.
• Add the oil, lemon, cocoa powder, vanilla, and salt and continue to process until the mixture is as smooth
as possible.
• Add the melted chocolate and blend until smooth.
• Press the mixture through a fine strainer to remove any chunks of hazelnuts that might be left behind.
• Allow the mixture to cool (will be warm from blending or processing).
• Store the mixture in an airtight container at room temperature for up to 2 weeks.
• This recipe can be enjoyed with fruits, breads, pancakes, waffles or just by itself.
• Remember to consume 1 tablet of MB Miracle Berry at least 5-10 minutes before enjoying this delicious