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1
Preheat your oven to 350 F.
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2
Put your raw hazelnuts on a baking sheet and spread them out evenly.
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3
Allow them to toast in the oven for 10-15 minutes.
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4
They are done when the skins are lightly toasted and they become fragrant.
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5
While your hazelnuts are toasting take out a medium sized pot and heat up the coconut milk, coconut sugar and salt.
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6
Stir over medium heat until the coconut sugar has fully dissolved into the coconut milk.
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7
Then remove from heat and set aside.
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8
In the top of a double boiler (with simmering water in the bottom) melt your dark chocolate.
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9
If you do not have a double boiler you can make your own with two pots that fit cleanly into one another.
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10
Once your chocolate is totally melted, set aside.
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11
After your hazelnuts are done, remove them from the oven.
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12
Dampen a clean dish towel and place your toasted hazelnuts inside.
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13
Gently rub the hazelnuts to remove as much of the skin as possible.
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14
This may take a couple of minutes.
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15
Once you have removed as much of the hazelnut skins as possible, add your hazelnuts to your food processor.
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16
Process your hazelnuts until they become a very fine meal.
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17
Add your melted chocolate and process again until it becomes smooth.
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18
Once your chocolate is incorporated, add in your coconut milk and sugar mixture and process again until it is completely smooth and the texture of Nutella.
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19
You can now bottle it up and keep it in the refrigerator!
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20
(This recipe was adapted from thespunkycoconut.com)
