Chocolate Hazelnut Spread

2 cups hazelnuts

1 teaspoon vanilla extract

¼ cup raw cacao powder

pinch of Himalayan salt

½ cup rice malt syrup

1 tablespoon coconut oil

¾ cup non-dairy milk of your choice

Preheat the oven to 315ºF.

Spread the hazelnuts on a baking tray and bake for 5–10 minutes, or until browned. Remove from the oven and leave to cool slightly, then rub off the skins.

Place the hazelnuts in a high-speed food processor. Blend for 2–3 minutes, or until they turn into a butter. Add all the remaining ingredients and process until smooth.

Store in an airtight container in the fridge. It will keep for up to 2 weeks.

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