400g shelled hazelnuts
200g raw sugar (such as Pakistani sukhar or Brazilian rapadura, but if you can't get those, ordinary soft brown sugar will do)
50g cacao powder (or cocoa if you can't get the raw cacao)
40g coconut oil
- Lightly toast the hazelnuts in a medium oven.
- Put into your food processor and get them down to a smooth butter.
- Add the other ingredients and blend again. Make sure the level of sweetness is to your liking; adjust if necessary.
- Keep in a lidded jar somewhere cool and dry.