(Made for Bagged Lunch Challenge)
Ingredients:
2 cups unsalted roasted hazelnuts (or can sub for almonds)
1 ½ tbsp vanilla extract
¼ cup cocoa powder
⅓ cup coconut sugar
¼ tsp salt
2 tbsp avocado oil (or any other neutral oil)
Instructions:
If hazelnuts are not already roasted, preheat the oven to 400 F and bake for 6-8 minutes or just until they begin to brown. Rub them together in a paper towel to get the skins off. It’s okay if a few stubborn skins won’t come off.
In a Vitamix or food processor, blend the nuts until they’ve turned to butter, then add all other ingredients except milk or oil and blend for a long time until it’s smooth like Nutella!
If desired, add in the milk or oil. (I think I blended off-and-on for a full two minutes. It's extra-creamy in a Vitamix, but a Cuisinart food processor works as well.)
Store in air-tight container for 2 weeks in a cool, dry place or in the fridge for up to 2 months.
Original Recipe: here