300 g of toasted hazelnuts
40 g of bitter cocoa
80 g of coconut sugar
Put the hazelnuts in a blender and start chopping. The time will depend on the power of your mixer. When they have reached a smooth consistency (like that of nut butter in general), stop the mixer.
Add the cocoa to the hazelnut cream and continue to run the mixer.
After a few minutes, add the coconut sugar and turn the mixer on again.
Transfer the hazelnut into a glass jar and let it cool.
You can keep the cream in the fridge for 3/4 days.
If you have a weak mixer, you can add a few tablespoons of seed oil.
If you prefer another type of sugar, I suggest you chop it first, in order to obtain the most homogeneous consistency possible.