• 2 cups raw hazelnuts
  • 2 tbsp. dark cocoa powder
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. sea salt


  1. Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
  2. Place hazelnuts on baking sheet in an even layer. Bake for 12 to 15 minutes, or until light brown. Remove from oven and allow to cool slightly.
  3. Place the slightly cooled hazelnuts on a kitchen towel and roll to remove as many skins as possible.
  4. Place hazelnuts into a food processor and blend until the hazelnuts form a butter, about 5 to 8 minutes, scraping the sides as needed with a spatula.
  5. Add the cocoa powder, vanilla extract, and sea salt to the hazelnut butter in the food processor and blend until creamy and well mixed.