Ingredients

The following ingredients have 24 Servings
  • 2 cups whole hazelnuts ((300g))
  • 2/3 cup powdered sugar ((87g))
  • 2 Tablespoons unsweetened cocoa powder, (regular or Dutch processed)
  • 2 teaspoon vanilla extract
  • 3 Tablespoons coconut oil, (melted)
  • 1 1/2 cups semisweet or dark chocolate chips,
  • 1/2 cup milk chocolate chips
  • 1/4 teaspoon salt

Instruction

  • Roast the hazelnuts on the stove or in the oven. Stovetop: Heat a large skillet over medium-high heat. Add the hazelnuts and stir or shake almost constantly for 8 to 10 minutes, or until you notice some of the skin is coming off and they start to brown. Oven: Preheat oven to 350°F. Spread hazelnuts in a single layer on a baking sheet and roast for 10-12 minutes.
  • Remove from the heat and transfer the roasted hazelnuts to a clean kitchen towel. Gently rub them together with the towel until most of the skin comes off. You might need a bit of help with a knife to get most or all of the skin off of the hazelnuts.
  • Place hazelnuts in a Vitamix or high-powered blender or food processor and mix until it starts to liquify and look like butter, about 3-4 minutes in a blender or 6-10 minutes in a food processor. Stop and scrape the sides as needed to make sure you get all of the nuts mixed in. Add the powdered sugar, cocoa powder, vanilla, and coconut oil and mix until combined.
  • Melt the chocolate in the microwave for 20 second intervals, stirring between each interval, until melted. It should only take about 60-90 seconds total. Add the melted chocolate to the hazelnut mixture and continue mixing until it is evenly combined, creamy, and smooth.
  • At this point you can serve, or press through a fine mesh sieve, then a cheesecloth to remove any larger bits of hazelnut, if desired for a smoother result.
  • Store in a resealable airtight container for up to 4 weeks at room temperature.