- 2 Cups Hazelnuts
- 4 level tbsp cacao powder (or cocoa)
- ¼ cup maple syrup
- 2 tbsp rice syrup (maple works)
- 1 tbsp coconut oil
- 1 tsp vanilla
- 1 pinch sea salt (like Maldon)
Lay the nuts on a big baking tray and roast at 170 for 10-12 minutes until the skins start to change colour and they smell amazing. Leave to cool. On a tea towel rub until most of the skins fall off, they just shed, it’s not a fiddle I promise. Place in food processor and whizz until they are really breaking down into nut butter texture. Up to 5 minutes depending on power of machine. Add cacao powder and blend til mixed. Add in maple, rice, coconut oil, vanilla and salt and pulse carefully. Drizzle in some warm water til reaches required spreadable consistency. It will firm up in the fridge afterwards, but don’t go too runny….. Keeps in a jar in the fridge for weeks.