1/4 cup of coconut milk
1/4 cup of almond milk
11/2 cups of roasted hazelnuts
4 tbsp cocoa powder
2 softened dates (with hot water for 10 minutes)
1 tbsp coconut oil (melted)
Roast (if not roasted yet) hazelnuts in oven at 350F for about 5-10 minutes.
Once cooled blend nuts in a food processor until you have a buttery consistency. Add softened dates and process to a sticky mixture. Then add the rest of the ingredients and process to a creamy chocolatey hazelnut spread. Add extra coconut milk if needed for thinner consistency. Enjoy with gluten free toast or simply with some delicious fruit.