♣. 2 cups hazelnuts Toasted and skin off
♣. 1/2 – 2/3 cup Sweetner of choice
♣. 2 tablespoons hazelnut oil (or any vegetable oil)
♣. 1/2 cup milk of choice (hazelnut Milk, almond milk or coconut milk work!)
♣. 3 tablespoons unsweetened cocoa powder
♣. 1 teaspoon pure vanilla extract
♣. Pinch of salt
Preheat your oven to 350F. Spread the hazelnuts onto a baking tray in an even layer and roast for 10-15 minutes, or until fragrant and beginning to turn golden in colour.
Once toasted, remove and place them on an old towel (if peeling. Skip this step if using already peeled Hazelnuts). Allow to cool: 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. This is all normal. just keep the faith that it is going to work,
Add the sweetner, oil, milk, cocoa powder, vanilla and salt. Process again for a further 5 minutes, or until the spread is smooth and glossy.
Transfer into a jar with a tight lid and allow to cool for 5 minutes before sealing. This Can be stored in the refrigerator for about a month.The spread will get slightly thicker in the Fridge..