Ingredients:
280g hazelnuts
1 tbsp coconut nectar (can replace with maple syrup)
large pinch sea salt
Method:
Roast the hazelnuts for 5 minutes at 160ºC
Pop the hazelnuts into a food processor and blend for 3 minutes intervals, making sure the mix hasn't gathered up the sides
Blend until creamy (this may take up to 10 minutes depending on your processor)
Add the coconut nectar and sea salt, blitz for further few seconds then pout into a jar to enjoy
