Cranberry Hazelnut Cacao Crunch

• 14 cup whole raw hazelnuts
• 3 tablespoons raw cacao powder
• 14 cup raw agave nectar, divided
• 12 cup orange juice
• 14 cup cranberries (or raspberries)

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

hazelnuts, cacao powder, agave nectar, orange juice, cranberries

Taken from www.food.com/recipe/cranberry-hazelnut-cacao-crunch-508596 (may not work)