1/2 cup chocolate hazelnut spread
1/2 cup local honey
1 Tablespoon vanilla
1 teaspoon apple cider vinegar
1/3 cup cacao powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup mini chocolate chips
Preheat over to 350°F.
In a food processor, combine chocolate hazelnut spread, eggs, and honey
Add vanilla, vinegar, cacao powder, salt, and baking soda and pulse to combine
Pour into square greased cake pan. Spread slightly (it will even itself out).
Sprinkle top with chocolate chips.
Bake for 15-20 minutes.
Cool for 30 minutes.
Cut into 16 squares and serve.
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