Infused Chocolate Hazelnut Spread Recipe

Directions

Directions for Infusion

1. Break apart the dried flower into small pieces and place into the LĒVO II Power Pod, ensuring that the flower isn't packed too tight. Use two power pods if infusing over 7 grams of flower.

2. Place the Power Pod in the LĒVO II reservoir. Activate and set to 240°F for 30 minutes.

3. Once activated, it's time to infuse! Add the coconut oil to the reservoir and choose the Infuse cycle. Set to 175°F for 2 hours.

4. When complete, place a jar or sealable container under the spout and dispense.

5. Once completely dispensed, place in fridge until cooled. It can be stored at room temperature, or in the fridge or freezer to extend shelf life.

Directions for Infused Chocolate Hazelnut Spread

1. Preheat oven to 325°F. 

2. Lay raw hazelnuts evenly over a baking sheet and bake for 10-15 minutes. Make sure they don't burn and periodically take them out and spread them around for a more even roast. 

3. Let roasted hazelnuts cool on the baking sheet. Once cooled, remove the skins by rolling the hazelnuts on the sheet. It's okay if not all the skins are removed. 

4. Add hazelnuts to a high-speed blender or food processor. Blend on a low speed until the nut butter is formed. This takes around 10-12 minutes. Scrape down the sides as needed. 

5. Melt your coconut oil and chocolate in the microwave in 10-15 second bursts, ensuring not to burn the chocolate. 

6. Add the vanilla extract and sea salt to hazelnut butter in the food processor or blender. 

7. Add the coconut oil and chocolate mixture and blend for 3 minutes or until smooth. 

8. Store the infused chocolate hazelnut spread in an airtight jar or container. Cool in the fridge for 2 hours and allow to solidify. Then take out and allow to reach room temperature for a smooth, spreadable consistency. 

9. Store at room temperature for one week, or store in the fridge for several weeks.