Paleo-tella (Chocolate Hazelnut Spread)

Paleo-tella (Chocolate Hazelnut Spread)

Ingredients

Makes about 1 cup (16 tablespoons)

1 cup / 4.8 oz / 137 gr raw hazelnuts

¼ cup / 1.1 oz / 32 gr cocoa powder (I used Healthworks)

2 tablespoons extra virgin coconut oil (or butter or ghee)

½ cup / 120 ml almond milk (or other milk or your choice)

2 tablespoons raw coconut palm sugar (I used Madhava)

½ teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C).

Spread hazelnuts on a baking sheet and roast in the oven for 10 minutes, stirring once.

Remove from the oven and let cool for a couple of minutes.

Pour them in a clean kitchen towel, close into a bundle and give an energetic massage, this will (partially) skin the hazelnuts.

Transfer hazelnuts to a food processor and process for about 3 minutes, until a buttery paste forms.

Add all other ingredients and process until nice and smooth, about 8 to 10 minutes.

Every 2 minutes, stop the food processor and scrape the side with a spatula. It is also a good idea to give your a food processor a break every now and then.

Taste for sweetness and adjust to your liking.

Transfer to a Mason glass jar (or other airtight container) and keep in the fridge.