Preheat oven to 300F and arrange hazelnuts on a rimmed baking sheet.
Toast the hazelnut for 20 minutes until their skins begin to crack.
Cool nuts then rub them in a dishtowel to help remove skins.
Place hazelnuts in the bowl of a large food processor fitted with an “S” blade, then process them
into a creamy nut butter, stopping to scrape down the bowl if necessary.
This usually takes about 5 minutes.
Once you’ve got a smooth hazelnut butter, add the coconut sugar, cocoa powder, coconut oil, and 1/4 cup of water and process again until well combined.
Taste and add maple syrup if needed.
If you prefer a thinner spread, add water a tablespoon at a time.
Blend until smooth.
Recipe Notes
Store in a sealed container in the fridge for up to a week.