First I toast 2 cups of whole Hazelnuts on a baking sheet lined with parchment paper, if you can't find them whole use chopped as I did this time. Toast at least until they start to turn brown.
Next using a high powered Blender or food processor add cooled nuts to make a paste, use a silicone spatula to keep scraping down the sides to make sure there are not lumps remaining.
Add 1/2 cup of melted coconut oil to the nuts, 1/2 cup of unsweetened cocoa powder, 1 cup of confectionery sugar (powdered sugar form) and 2 teaspoons of pure vanilla extract (we used Mexican vanilla) add a pinch of sea salt and continue to puree until smooth and silky looking.
Pour this into containers with lids. We try and eat this or use it up with desserts although you can store this in the refrigerator for up to 1 week bringing to room temperature before eating. This is a delicious spread!
Thank you so much for reading and a special thanks to my friend John's mom Stacy! I love it!