Directions

1. Roast the hazelnuts
   Preheat oven to 180 °C (350 °F). Spread hazelnuts on a baking tray and roast for 10–15 minutes, shaking halfway.
   They should smell toasty and the skins will begin to crack.

2. Remove skins (optional but recommended)
   Let hazelnuts cool slightly, then rub them in a clean towel or between your hands to remove most of the skins.
   A bit of skin left on is fine – don’t stress.

3. Blend into nut butter
   Place the warm hazelnuts in a high-powered blender or food processor. Blend for 5–8 minutes, scraping down as needed, until a smooth, glossy hazelnut butter forms.

4. Add cacao, syrup & flavor
   Add the cacao powder, maple syrup, vanilla and salt. Blend again until fully combined.

5. Adjust consistency
   Slowly add your plant-based milk 1 tablespoon at a time, blending in between, until the texture is soft and spreadable like Nutella.
   If you like, stir in 1 tbsp melted dark chocolate for a more intense finish.

6. Taste & store
   Taste and adjust sweetness or salt. Pour into a clean jar and store in the fridge for up to 2–3 weeks. It will firm up slightly when cold, but remains spreadable.