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Unsalted Hazelnuts (3 3/4 cups)
in a 350 degrees F (180 degrees C) preheated oven for about 10 minutes.
Remove from oven and let cool slightly. Transfer to a large kitchen towel and use your hands to move the nuts around to loosen their skins. Remove all the skins.
Add hazelnuts to a food processor and blend on low until a butter is formed, about 8 to 10 minutes total.
Scrape down sides periodically as you blend.
Once the hazelnut butter is smooth and creamy, add the
Unsweetened Cocoa Powder (1/4 cup)
Pure Vanilla Extract (1 tsp)
Honey (2 Tbsp)
Sea Salt (1/2 tsp)
and continue blending until smooth and creamy.
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