INGREDIENTS
1 1/2 cup raw hazelnuts
1/4 tsp vanilla extract
2 1/2 tbsps monk fruit or sweetener of choice *see notes
3 1/2 tbsp cocoa powder
1/2 cup almond milk
optional: 1/4 tsp cinnamon for an even richer flavor profile
INSTRUCTIONS
Preheat oven to 400 degrees. Spread the hazelnuts on a baking sheet and roast for roughly 7-8 minutes until the skins slightly separate from the nut and peel off easily. It’s ok if not ALL skins can be removed – just try to get a majority off.
Add the roasted hazelnuts and remaining ingredients into a food processor. I used granulated monk fruit but a 1:1 powdered stevia substitute would also work, or maple syrup/honey. You may want to play with the sweetness a bit if using something other than stevia.
Process for a few minutes until the nuts have broken down then stop and scrape the sides. Continue to do this in batches of a few minutes until the mixture is well-combined and a nut butter-like texture. This could take 10-15 minutes.
Add more almond milk if you want a thinner consistency or the mixture is not creamy enough.
Scoop into a glass container and let cool. Then cover and store in the refrigerator for up to 2 weeks.