Ingredients
The following ingredients have 8 Servings
- 8 ounces raw skinless hazelnuts (see recipe for removing skin if needed)
- 1/3 cup Dutch process unsweetened cocoa powder
- 1/2 cup maple syrup
- 2 tablespoons avocado oil (or melted coconut oil, hazelnut oil or a tasteless oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon pink salt
- 6 tablespoons almond milk (or a plant-based milk - might need up to 8 tablespoons)
Instruction
- Preheat the oven to 375 F. Roast raw hazelnuts on a baking pan for about 10 minutes to remove the skin. Remove from the oven and using a towel, scrape or rub away the skin. If using raw skinless hazelnuts to start - roast for 8 minutes with the oven set at 350.
- Blend the hazelnuts in a food processor or high powered blender for about 5 minutes until it becomes a soft buttery and creamy texture. It will be crumbles at first but be patient and keep blending until it turns to a butter/spread.
- Next add the remaining ingredients to the food processor and blend until smooth. Start with 6 tablespoons of milk and if needed to be thinner, add up to 8 tablespoons, one tablespoon at a time.
