Directions

If you don't have blanched hazelnuts:

1. Roast the hazelnuts in an oven tray for 20 minutes at 160°C. Allow them to cool slightly.

2. Rub them with your hands - you'll be able to 'peel' the skin off. 

For the spread:

1. Add the hazelnuts to a food processor to break them down. Initially, they'll chop easily and be fairly free flowing. 

2. After 1-2 minutes, the mix will start to stick to the outer edge of the mixing bowl. At this point, add the coconut oil and, if necessary, stop the processor and use a spatula to scrape the mix from the edge.

3. You may need to repeat this process a few more times but after a further 3-5 minutes, the mix will suddenly change into a paste.

4. Add the cocoa and sweetener. Mix again for 20-30 seconds.

5. Taste the mix and add more sweetener or additional flavouring as required - vanilla or orange essence will work nicely.