Author: Mary Saylor (adapted from Kelly Brozyna's recipe)
Prep time:
Total time:
Ingredients
1½ cups DuChilly or round hazelnuts
¼ cup unrefined sugar (coconut, muscovado, Sucanat, etc.)
10 oz. dark chocolate
1 can Thai Kitchen coconut milk (13.6 oz) or just over 1½ cups of full-fat coconut milk
1 tsp. vanilla
pinch of salt to taste
Instructions
Melt chocolate in a bowl in the microwave, stirring after each minute. Should melt in 2 or 3 minutes (depending on your microwave).
Toast hazelnuts in a large pan over a medium flame until they start to smell fragrant and turn brown, about 2 or 3 minutes.
Melt the coconut milk with the sugar in a pot, stirring over a low flame until the sugar has completely melted (a few minutes).
Put the toasted hazelnuts in a food processor or a high-powered blender like a Vitamix. Process or blend (using the tamper) until the nuts are just ground into a meal.
Add the coconut milk-sugar mixture. Blend again until smooth.
Add the melted chocolate, blend until smooth.
This is not that sweet, you could increase the sweetness with a liquid sweetener that can be blended in if you prefer.
This makes a large batch and coconut milk is perishable: put into small jars and freeze whatever you won't eat within several days.
Recipe by Fit and Fed at http://fitandfed.net/2012/04/03/homemade-vegan-nutella/