- 8 ounces roasted hazelnuts
- 2 ounces 70% dark chocolate, chopped
- 1/2 tsp vanilla extract
- 1 TBSP coconut oil, melted
- 1/4 cup almond milk
- 1 1/2 TBSP maple syrup
- Place hazelnuts in a high-speed food processor and blend for 7-10 minutes until you have a thick nut butter.
- Add the remaining ingredients and blend until well incorporated and you have a creamy paste.
Vegan, Gluten-Free, Paleo