Ingredients

• 200g raw hazelnuts
• 1tbsp pure vanilla extract
• cup raw cacao nibs
• cup agave nectar
• Pinch sea salt
• 2 - 3 tsp coconut oil (optional for extra smoothness)
• cup non-dairy milk (soy / almond, etc)

Instructions

1. Roast hazelnuts in a baking tray at 180C for about 10 minutes until toasted and aromatic and the skins turn a couple of shades darker.
2. Remove from oven and while the hazelnuts are still warm, rub between a towel or paper towel or your fingers to remove the skins. Aim to remove at least 70% of the skins (which can be quite bitter). If there are some stubborn ones, you can pop them back in the oven for a few more minutes and try again.
3. Let the hazelnuts cool completely preferably overnight or they will not blend as finely as they should (and will be hard work in your blender).
4. The next day, in a high-speed blender or food processor, blend hazelnuts until fine/buttery, then add all remaining ingredients and blend until smooth and creamy.
5. Try not to eat it all straight from the blender!