100 grams of 72% (sometimes 85%) chocolate per pound of nuts, plus a tablespoon of cocoa, teaspoon of espresso powder, pinch of salt and splash of vanilla.
grind the nuts (i often use a conbination of roasted almonds and hazelnuts) until they become nut butter. add cocoa, espresso powder (optional), salt and vanilla. process until mixed. scrap bowl, add melted chocolate and process. makes about 2 1/2 cups.
