Ingredients
2cupshazelnutsblanched and skin off or Organic
⅔cupcoconut sugaror sugar of choice — adjust to your taste
2tbsphazelnut oilor any vegetable oil
½cupmilkI used reduced fat milk, but both almond milk or coconut milk work!
3tbspunsweetened cocoa powder
1tsppure vanilla extract
pinch of salt
Preparation
Preheat your oven to 176C | 350F. Spread the hazelnuts onto a baking tray in an even layer and roast for 10 to 15 minutes, or until fragrant and beginning to turn golden in color.
When toasted, remove and place them on an old towel. Allow cooling for a couple of minutes.
Rub hazelnuts onto the towel until skins have been removed. Transfer the hazelnuts into your food processor bowl.
Process until the hazelnuts release their natural oils while scraping down the sides of the bowl in between processing if needed until it forms a paste.
Add the coconut sugar, hazelnut oil, milk, cocoa powder, vanilla, and salt. Process again for another 5 minutes, or until the heat of the hazelnuts softened the coconut sugar, and the spread is smooth and glossy.
Transfer to a jar with a tight-fitting lid, and allow to cool for 5 minutes before sealing.
Place in a refrigerator. This spread will last for a month.
