This spread is decadent in every way. It is also dairy and gluten free and amazingly good!

Makes 250g

ingredients

2 ½  cups raw hazelnuts

2 tsp vanilla extract

1 ½  cup raw cacao powder

⅓  cup organic maple syrup

2 Tbsp organic coconut oil

⅔  cups almond milk

Method

Preheat the oven 190C

Place the hazelnuts on a baking tray and roast for 10 minutes or until lightly coloured. Remove and cool completely.

Rub off the hazelnuts skins and discard.

Blitz the hazelnuts in a food processor with all the remaining ingredients until smooth and creamy.  If dry add a tablespoon or two of almond milk until desired consistency.

Store in airtight glass jar