Ingredients
- 2 cup shazelnutsblanched and skin off or Organic
- 2/3 cup coconut sugaror sugar of choice, adjust to your taste
- 2 tablespoon shazelnut oilor any vegetable oil
- 1/2 cup milk of choice- I used reduced fat milk, but both almond milk or coconut milk work
- 3 tablespoon sunsweetened cocoa powder
- 1 teaspoon pure vanilla extra ct
- 1 pinch salt
Instructions
- Preheat your oven to 176℃ | 350℉. Spread the hazelnuts (both skinless or Organic) onto a baking tray in an even layer and roast for 10 15 minutes, or until fragrant and beginning to turn golden in colour. (You will smell a beautiful nuttiness coming out of your oven door.)
- When toasted, remove and place them on an old towel (if peeling. Skip this step if using already peeled Hazelnuts). Allow to cool for a couple of minutes; rub hazelnuts onto the towel until skins have been removed (this takes about 5 10 minutes). Transfer the skinless 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 they form a paste. (They will form a floured texture first, then lump together, and finally a paste. Don’t worry if this happens, it’s normal! Keep processing!)
- Add the coconut sugar, hazelnut oil, milk, cocoa powder, vanilla and salt. Process again for a further 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 (or an airtight container), and allow to cool for 5 minutes before sealing. Can be stored in the refrigerator for a month.
