Ingredients
Scale
- 2 cups raw hazelnuts (with the skin on is fine, we’ll be removing that)
- ⅓ cup raw cacao (can sub cocoa powder if you’d like)
- 2 tsp vanilla extract
- 3/4 tsp sea salt
- 1/4 cup honey, coconut syrup, maple syrup or rice malt syrup
- ½ cup full-fat coconut milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lay hazelnuts in a single layer on a parchment lined pan. Roast until golden brown, shaking occasionally for even roasting, about 13 minutes.
- Transfer to a clean kitchen towel draped off a medium mixing bowl. Let cool for a few minutes before closing the towel up into a bundle with all the hazelnuts inside. Use your hands to rub the towel so all the hazelnuts rub against each other; you can be pretty aggressive with this. Do this for about 2 – 3 minutes and the skins should come right off (if there are little bits of skin remaining, don’t stress). Transfer the skinned hazelnuts to a food processor and carefully discard the skins (careful, it’s like confetti if you spill it on your floor!).
- Process for 3 – 4 minutes, until the hazelnuts have become smooth and creamy. You really want to go longer than you think you need to – well after the nuts come together into a paste, they begin to release their oils and get that creamy, dreamy texture we’re going for.
- Add cacao, vanilla, sea salt, coconut milk and honey and process for 1 – 2 more minutes until very smooth. Taste it at this point. I prefer a rich, dark chocolate flavor, but if you’d like something more sweet, add honey 1 tsp at a time until it reaches your desired sweetness.
- If you’d like a Nutella drizzle (versus the thicker, spreadable kind), you can blend in more coconut milk 1 tsp at a time until it reaches your desired texture.
- Makes 1.5 cups. Store in the fridge for up to 1 week.
- Category: Gluten Free, Vegan, Paleo, Refined Sugar Free
- Cuisine: Dessert