Step 1

Heat your oven to 175°C (350°F).

Step 2

Spread the hazelnuts in a baking tray, and roast for 15 minutes.

Step 3

Remove from the oven, and place into a food processor or high-speed blender.

Step 4

Blitz for a few minutes, until you have a thick and creamy nut butter. (You'll probably need to stop and scrape down the sides of the bowl—or jar—a few times.)

Step 5

While the nuts are processing, break the chocolate into small pieces and melt with the coconut oil.

Step 6

Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, vegetable milk, vanilla extract, and salt.

Step 7

Blitz for another couple of minutes, until everything is completely mixed together and smooth.

Step 8

Transfer to a sterilised jar, and store at room temperature or in the fridge for a thicker texture. It will remain good for a month.