Ingredients:
* 100g dark chocolate
* 300g hazelnuts
* 50g desiccated coconut
* 1 tbsp vanilla paste
* 1/2 tsp salt
Instructions:
Preheat the oven to 180c. Weigh out your hazelnuts, evenly spread them on a baking tray and pop in the oven to roast for 10-12 minutes. Once they're done, place them on a tea towel to cool slightly. To get the skins off of the nuts, fold over the tea towel over the nuts and roll around to try and get the skins off! (This should happen quite easily, but if you need to, use your fingers!) It doesn't need to be perfect, but removing the skins will make the spread smoother!
Pop the hazelnuts in the food processor and process until you have formed a hazelnut butter - this can take a while but it is so worth it! Once you have a smooth butter, melt the chocolate and add to the processor. Also add the vanilla paste (you can use extract if you don't have paste!), desiccated coconut and salt and blitz up together until everything is properly combined. Pop it in a clean jar and store at room temperature - this should last for 2-3 weeks!
#TaDah
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