2 cups raw hazelnuts
¼ cup cacao powder
1 cup full fat coconut milk
6 tbsp of rice malt syrup (or 4 tbsp maple syrup)
½ tsp vanilla extract
Preheat oven to 180°C.
Place hazelnuts onto baking sheet and roast for 15 minutes until nuts are slightly brown.
Place roasted nuts into the fold of a kitchen towel and gently massage until most of skins come off.
Place peeled hazelnuts into food processor and process until creamy smooth (8-10 minutes), making sure to scrape down the sides sometimes.
Add rest of the ingredients and process again until smooth.
Store in an airtight glass container for up to 7 days.
*if too thin add extra coconut milk