Paleo Chocolate Hazelnut Spread

Instructions

1. Step 1

   Preheat the oven to 175°C and spread the hazelnuts in a single layer on the baking sheet.

   Ingredients used: 270.0 gr Hazelnut

   Cookware: baking sheet

2. Step 2

   Roast until fragrant and lightly browned, shaking the baking sheet once halfway through.

   Timer: 12 min (fixed)

   Cookware: baking sheet

3. Step 3

   Transfer the warm hazelnuts to the kitchen towel. Let them cool briefly, then rub firmly in the towel to remove most of the loose skins.

   Timer: 5 min (fixed)

   Cookware: kitchen towel

4. Step 4

   Place the skinned hazelnuts in the food processor and process until they become a fluid, smooth nut butter, stopping to scrape down the bowl as needed.

   Timer: 5 min (fixed)

   Cookware: food processor, spatula

5. Step 5

   Add the cocoa powder, maple syrup, coconut oil, vanilla extract, and salt. Process until evenly blended and glossy.

   Timer: 2 min (fixed)

   Ingredients used: 25.0 gr Cocoa Powder, 30.0 ml Coconut Oil, 0.5 gr Fine Salt, 60.0 ml Maple Syrup, 5.0 ml Vanilla Extract

   Cookware: food processor, spatula

6. Step 6

   Scrape the spread into a clean, dry lidded jar. Cool completely before sealing and refrigerating.

   Timer: 10 min (fixed)

   Cookware: lidded jar, spatula