2 (14-oz) cans of coconut milk (do not use lite)
1/2 cup raw cacao powder
3/4 cup cane sugar
1/2 teaspoon salt
2 tablespoons agave
1 teaspoon vanilla
3/4 cup hazelnuts, toasted and chopped
Place all of the ingredients in a blender, except for the hazelnuts. Slowly turn on blender until the mixture comes together. Increase the speed to medium/high and blend for 1-2 minutes to help dissolve the sugar and make everything nice and creamy. Pour into bowl and refrigerate for 3 hours or overnight.
Freeze in an ice cream machine and follow the directions for your particular manufacturer. Once the ice cream has frozen, remove to another container and place in the freezer. Eat right away or freeze for later use. Makes 1 1/2 quarts.