50ml plant-based milk of choice - we recommend coconut!
1 tsp vanilla
Big pinch salt
Method
1.
Preheat oven to 190°C. Spread the hazelnuts on a baking sheet and roast for 12 to 15 minutes, until fragrant.
2.
Carefully put the hot hazelnuts in a mason jar with the lid on and shake. The papery skins will fall right off. Remove the skinless nuts and put them in a food processor or a high-powered blender, then re-shake the jar until the rest of the skins come off the remaining nuts.
3.
Blend the hazelnuts until they turn into a smooth hazelnut butter - this should take about 5 minutes.
4.
Add the melted chocolate, coconut oil, plant milk, vanilla, salt and sugar to taste. Blend for another minute until all the ingredients are combined and appear smooth.
5.
Transfer to a large mason jar. Store in the refrigerator for several weeks.
