Chocolate Hazelnut Dip

This recipe is bound to be a fan favourite! I have been trying to create a cleaner version of the traditional chocolate hazelnut spread for years, and I feel like I have finally nailed it. My kiddo consistently asking for more of it makes me so happy after so much trial and error. The recipe is relatively easy to make, however a good quality food processor really makes the difference. The creamier you can get those hazelnuts the smoother the dip will be. I hope you enjoy it as much as we do! 

Ingredients:
2 cups raw hazelnuts
1/2 cup cashew milk
1/3 cup coconut sugar
1/2 tsp vanilla extract
1/4 cup cacao powder

Instructions:
1. Preheat the oven to 350F, line a baking sheet with parchment paper and spread out the hazelnuts. Put the hazelnuts in the oven for 15min to dry roast them. 
2. Remove the hazelnuts from the oven, then use a dish cloth and roll the hazelnuts around the baking sheet to remove the skins from the nut. 
3. Place the hazelnuts in a food processor and process them on high. The goal here is to make hazelnut butter, you'll need to stop the food processor a couple times to scrape down the sides, and continue to blend until it becomes a smooth creamy texture. 
4. Once you have your hazelnuts creamy and smooth, add in the coconut sugar, cashew milk, cacao powder and vanilla extract. Blend until well combined and smooth. 
5. Enjoy! Will keep well in the fridge for 5 days.