Ingredients
- 200 g hazelnuts
- 2 tablespoons raw cacao powder
- 1 teaspoon vanilla powder
- 1/4 teaspoon sea salt
- 4 tablespoons pure maple syrup
- 1 tablespoon coconut oil
- 150 ml unsweetened almond milk (or other plant-based milk)
Instructions
- Preheat oven to 300°F / 150°C and roast the hazelnuts on a baking sheet for 10-15 minutes, until fragrant and skin deepens in color and cracks.
- Place nuts into the centre of a clean tea towel, wrap into a bundle and let “steam” for 1 minute. Rub the nuts in the towel to remove loose skins (it’s ok if all of the skins don’t come off).
- Place the hazelnuts in the blender, along with the rest of the ingredients. Blend for about 5 minutes, until smooth.
- Scrape into a glass jar and let it cool to room temperature. Store in the refrigerator for up to 1 month.
- Enjoy!