Preheat oven to 355 degrees F (180 degrees C) and place the
Hazelnuts (3 cups)
in a single layer on a baking tray.
Toast in the oven for around 10 minutes, or until the skins are almost black.
To remove the skins, wrap cooled hazelnuts in a clean tea towel and rub until most of the skins come off.
Next, add the nuts to the blender and blend for a minute or so.
Scrape the sides of the container with a spatula, and then continue blending until the nuts are liquefied (approximately 4-5 minutes). Scrape down the sides as needed and add more water if the mixture is too thick.
Unsweetened Cocoa Powder (3 Tbsp)
Dates (1 cup)
Coconut Milk (3 Tbsp)
and blend until completely smooth.
Scrape into a jar and store in the fridge for up to a week.