Ingredients
♣. 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
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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.
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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.
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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,
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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.
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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..
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