3 or 4 tbsp unsweetened cocoa (4 is more chocolatey but more bitter – then maybe add 1 more tbsp syrup)
1/2 cup plant milk (I used oat)
small pinch of salt
Roast hazelnuts on 150 Celsius/300F for about 15 minutes. Let them cool slightly and rub them in your hands or in a clean cloth to remove the skins. Place in the food processor/blender. Blend. It’s important to use freshly roasted hazelnuts – this goes for all nut butters. This way you will have your butter done in under 5 minutes of blending. You will probably need to stop the blending once or twice to scrape from the sides but pretty quickly you should have smooth nut butter.
Make the chocolate: melt on steam coconut oil, add cocoa, small pinch of salt and maple and keep stirring until smooth.
Add into blender and blend some more.
This is when disaster happens: our beautiful smooth butter turns into a clumpy mess.
5. But do not despair…here you add milk and blend into a perfect smoothness.