8 ounces hazelnuts
2 ounces 70% dark chocolate, melted
1/2 teaspoon pure vanilla extract
1 tablespoon refined coconut oil, melted
1/4 cup almond milk or other nondairy milk
1 1/2 tablespoons maple syrup
Preheat oven to 350° F.
Place the hazelnuts on a baking sheet in a single layer in the oven and roast for 10 to 15 minutes, or until lightly golden and the skins are blistered. Wrap the roasted hazelnuts in a thin kitchen towel and steam 1 minute, then vigorously rub the nuts inside the towel to remove loose skins. You won’t be able to remove all of the skins, which is fine. Allow the nuts to cool slightly.
Place the roasted hazelnuts in a high-powered food processor and blend for 7-10 minutes until you have a thick nut butter texture.
Add the remaining ingredients and blend until well incorporated and you have a creamy paste.
Vegan, Gluten-Free, Paleo