1 1/2 cup hazelnuts

5 tbsp raw unsweetened cacao ( or 90g good quality dark chocolate melted)

4-5 tbsp agave syrup or honey

5 tbsp almond milk

1 tsp vanilla (or vanilla extract)

5 tbsp coconut oil ( or more depends on the thickness you want)

pinch of sea salt


  • preheat oven to 200'C place hazelnuts on the tray in a single layer and roast for 12-15 min to loosen the skins
  • remove from the oven let it cool slightly and then roll them in your hands to remove as much skin as possible 
  • place hazelnuts in the food processor add rest of the ingredients and blend until creamy, it will take about 6-8 minutes scraping down the sides as needed
  • taste and add more vanilla or salt if desired 
  • transfer to a clean jar