2 cups hazelnut meal (or 2 1/4 cup whole hazelnuts)~7 tbsp to 1/2 cup (to desired taste and consistency) unsweetened almond milk~7 tbsp to 1/2 cup (to desired taste and consistency) agave syrup
2 tbsp fine coconut sugar (ground to be less granulated)
1/2 cup cocoa powder1/4 tsp salt1/8 - 1/4 tsp pure vanilla extractIf using whole hazelnuts follow steps 1 and 2. If using hazelnut meal, skip to step 3.1. Roast hazelnuts if not already pre-roasted: Spread nuts on an cookie sheet. Preheat oven to 350F and roast for 10 minutes, until skins detach and color is lightly golden brown.2. After roasting, let nuts cool, then transfer to a bowl or colander. Rub briefly with a clean kitchen towel until all skins have been removed.
3. If using hazelnut meal, place the 2 cups in a nonstick skillet pan. Toast the meal slightly on med to low heat, stirring frequently. Roast just until fragrant and slightly golden.
4. Combine hazelnuts, agave, cocoa, and salt in medium sized bowl.5. Slowly add the nondairy milk, about 1-2 tbsp at a time, and mix until smooth.6. Add more milk and agave to get the right viscosity and sweetness level. More milk may be needed to make a smooth spread for some hazelnuts, while some may need less.7. Once well mixed in the bowl, transfer to a food processor and blend until very smooth, about 5 minutes. Taste and adjust as necessary.8. Transfer to a sealed container and store in the fridge for up to 2 weeks. Serve slightly warm or at room temperature, with graham crackers, fruit, or bread slices.