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.