Ingredients
2 cups hazelnuts (raw)
4 tbsp cacao powder
1/2 – 3/4 c full fat coconut milk
1/3 cup coconut sugar
1/8 tsp stevia or monk fruit, to taste
1 tsp vanilla
1/8 tsp salt
Instructions
- Preheat the oven to 350º. Spread the hazelnuts in a single layer on a baking sheet, and bake 10-15 minutes, until fragrant and the oils begin to release (the nuts will start to get a little shiny).
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Let the nuts cool slightly, then remove the skins. I like to toss them in a pillowcase and shake, rub, and roll the skin off. If you don’t have a pillowcase you’re willing to sacrifice to the kitchen, try rubbing the nuts between two dish towels to get the skins off.
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Transfer the peeled nuts to a food processor fitted with an ‘S’ blade. Process until a smooth hazelnut butter is formed. This will take a few rounds of processing, stopping to scrape down the sides of the food processor, and processing again. It WILL come together, I promise!
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When the hazelnut butter is smooth and runny, add the remaining ingredients and process just until combined.
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Store in an airtight container in the fridge for up to a week.
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Enjoy!
