Ingredients-

Add your hazelnuts to a baking tray and roast for 10 minutes at 180°c.

Using a food processor, blend your hazelnuts on their own until they become a beautifully smooth and runny consistency, you can do this whilst these are still warm. This will take around 10-15 minutes.

Once the hazelnuts are runny, add the coconut oil, coconut sugar, cocoa powder & salt and again blend until fully incorporated.

Add to an air tight container and store in the fridge which will slightly solidify your spread to a spreadable consistency.

This will last a couple of months in the fridge in an airtight container, however, I’d like to see it stay in there for that long!