Ingredients:

  • 2 cups (270g) raw hazelnuts
  • 0.5 tsp fine sea salt
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.75 cup (120g) powdered monk fruit or erythritol
  • 1 tsp pure vanilla extract
  • 2 tbsp avocado oil

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a large rimmed baking sheet.
  2. Roast the hazelnuts for 10–12 minutes until the skins blister and the nuts turn a pale mahogany color.
  3. Immediately transfer the hot nuts to a clean kitchen towel. Rub them vigorously for 2 minutes to remove approximately 90% of the bitter skins.
  4. Place the warm, peeled nuts into a food processor or high-speed blender. Pulse initially, then run on high until the nuts transform into a completely liquid nut butter state.
  5. Add the cocoa powder, powdered sweetener, sea salt, and vanilla extract. Process again until the mixture is glossy and smooth.
  6. Slowly drizzle in the neutral oil while the processor is running to reach the desired spreadable sheen and consistency.