I based this recipe on one I found by Almonds & Avocados, which subsequently has been taken down. Anyway, I made several changes to the original, including adding healthy coconut products (butter, oil and milk) instead of almond milk and used fresh stevia leaves from our garden. You can also use my favorite French Vanilla Liquid Stevia from Whole Foods. This is technically not sugar-free since dates are high in natural sugar, but its minimal and the dates really help with the binding of the spread.
1 1/2 – 2 cups raw organic hazelnuts
2 tsp vanilla extract
1/4-1/3 cup cacao powder
1 1/2 tsp stevia or if you can find them, a couple of fresh stevia leaves
1/4 tsp sea salt
1 tsp MCT Oil
1 1/2 tablespoon raw organic coconut butter
1/3 – 1/2 coconut milk
Roast the hazelnuts on a baking sheet for 10 minutes at around 350 degrees. Remove from the oven and rub them together in a towel to remove most of the skin. This is going to be messy and its ok if not all the skin is removed. I find it helpful to use a damp towel to do this.
Add the nuts to a food processor or high speed blender. I’ve used both and found the food processor to work better unless I doubled the recipe and then my Vitamix did the trick. Blend nuts until smooth. Add the rest of the ingredients and blend until fully combined. You may have to add more coconut butter to get the spread totally smooth and buttery. I also sometimes add more cacao powder if its not chocolate-y enough. Store in airtight container.
We like to eat it by the spoonful as you can see above, but its amazing mixed into smoothies or on fruit too. YUM!