|1 tsp||vanilla extract|
|80 ml||almond milk|
|80 ml||vegetable oil|
|2 tbsp||cocoa powder|
Add hazelnuts to an ovenproof pan. Transfer to oven, and bake at 180°C/360°F for approx. 8 min. Remove from oven, and rub nuts with the back of a spoon to loosen skins.
Transfer hazelnuts to a food processor and process until finely chopped. Add vanilla extract, sugar, almond milk, and vegetable oil. process thoroughly until all ingredients are well combined. For an even creamier consistency add more oil or almond milk. Add cocoa powder and process throughly. Transfer to an airtight container. Enjoy with bread or baked goods!
Move the nuts in the pan with the back of a spoon to remove the skin.
Transfer the nuts to a food processor. Blend them until they are finely chopped. Add the vanilla extract, sugar, almond milk and vegetable oil. Blend to mix well all the ingredients. For an even creamier consistency add more milk or oil. Add the cocoa powder and blend it again.
Transfer the hazelnut spread to a clean canning jar using a spatula. Enjoy with bread or baked goods.