Healthier Chocolate Hazelnut Spread

1

Preheat the oven to 325°F. Line a baking sheet with parchment paper. Spread the hazelnuts out on the baking sheet and roast for 10 minutes.

2

Remove the hazelnuts and place them on a tea towel. Fold the towel so the hazelnuts are well-contained and rub your hands on the towel to get the hazelnut skins off.

3

Place the hazelnuts in a food processor and blitz until smooth, scraping down the sides as needed. This process can take anywhere from 5 to 15 minutes. The goal is to achieve a smooth nut butter.

4

Add the cacao powder, maple syrup, salt, vanilla extract and blitz until combined.

5

Slowly add the milk through the feeder, one tablespoon at a time, until the nut butter reaches your desired consistency. If you would like to add more cacao powder and maple syrup, be sure to add more milk to help thin the nut butter.

6

Store in a glass container in the fridge for up to one week. Enjoy on toast, with fruit, in baked goods and more.

7

Substitutions: Cashew milk: substitute with almond, nut, or regular milk. Cacao powder: substitute with cocoa powder. Maple syrup: substitute with honey.