Method

• 1.
  Soak hazelnuts in water overnight. The next day, drain and rinse well.
• 2.
  Place hazelnuts in a food processor and whiz until fine. Add 1/4 tsp salt and pulse to combine. Add 1/4 cup (25g) cacao and whiz to combine, then add 25g coconut oil, and whiz until combined. Repeat, alternating between cacao and coconut oil, and scraping down sides of bowl, until combined.
• 3.
  Add maple syrup in a thin stream to form a paste. If mixture splits, add warm water, 1-2 tbs at a time, with the motor running to bring back together. Place in an airtight container and store.