Ingredients:

  • 2 cups (280g) raw hazelnuts
  • 1 tbsp (15ml) melted coconut oil
  • 1/2 cup (75g) pitted Medjool dates, soaked in warm water
  • 1 tsp (5ml) pure vanilla extract
  • 1/3 cup (35g) unsweetened raw cacao powder
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread the raw hazelnuts evenly on a baking sheet.
  2. Roast the hazelnuts for 8-12 minutes until they smell fragrant and the skins start to crack. Note: Don't walk away; they can burn quickly.
  3. Transfer the hot nuts to a clean kitchen towel. Fold the towel over them and rub vigorously for about a minute until the skins are mostly removed.
  4. Pour the peeled hazelnuts into your food processor.
  5. Blend on high for 3-5 minutes until the mixture turns from a paste into a glossy, runny nut butter.
  6. Add the drained Medjool dates, cacao powder, vanilla extract, and sea salt.
  7. Blend for another 2-3 minutes until the dates are completely incorporated and the texture is smooth.
  8. Taste the spread. If it is too thick, add melted coconut oil one teaspoon at a time while blending until it reaches a velvety consistency.