Cranberry Hazelnut Cacao Crunch

Directions

1. 1
   In food processor, process hazelnuts and cacao powder until nuts are coarsely chopped.
2. 2
   Add 3 tablespoons agave nectar and pulse 7-8 times until nuts begin to stick together.
3. 3
   Transfer to a bowl.
4. 4
   Add orange juice, cranberries and remaining agave nectar to food processor and process until smooth.
5. 5
   Transfer to a serving bowl and top with hazelnut mixture.