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1 1/2 cups hazelnuts
1/2 cup 70% dark chocolate
1/2 cup full-fat coconut milk
1/4 cup maple syrup
1/4 tsp salt
INSTRUCTIONS
Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast for 10 minutes, or until lightly colored.
Remove from oven and let cool.
Place the hazelnuts in the center of a kitchen hand towel and close all 4 edges to make a pouch. Use your hands to rub the hazelnuts in the towel to remove the skins. (This will be much quicker than doing them all individually by hand!)
Once the skins are removed, place the hazelnuts in a high-speed blender or food processor until they are finely ground. (Should look like a flour)
Next melt the dark chocolate in a bowl with the coconut milk, maple syrup, and salt. (either by microwave for 1-2 minutes, or using a double broiler method)
Pour the chocolate mixture into the blender with the hazelnuts and blend until smooth and creamy.
Store in a jar in the fridge.
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