2 cups raw hazelnuts
2 teaspoons vanilla
1/3 cup raw, unsweetened cocoa powder
2 tablespoons date syrup
1/8 teaspoon salt
1/2 cup unsweetened almond milk
8-10 drops of liquid stevia
First you'll want to turn your hazelnuts into hazelnut butter (of course if you can find it already made, you can skip this step and just use about a cup of hazelnut butter). Preheat your oven to 400°F and lay your hazelnuts out on a dry baking sheet. Roast hazelnuts in the oven for ten minutes (give them a stir halfway through). The skins will darken and split, and the exposed hazelnut should look lightly toasted and golden brown. You don't want to burn them, so keep an eye on them after eight minutes of roasting. These smell so good when you pull them out of the oven.
Allow the nuts to cool for five minutes, then transfer them to a thin dish/hand towel to remove the outer shell. It's possible that this process will stain the towel a bit, so don't use your favorite one. Wrap the warm hazelnuts in the middle of the towel, and while you hold the top closed with one hand, roll the nuts around on the countertop. The motion of the hazelnuts grinding against each other will cause the toasted skins to flake off easily, and you should be left with naked (gasp!) hazelnuts. There will be a few stubborn ones in the batch that refuse to lose their shells, so you can either peel those by hand, or just leave them in anyways (a little bit of shell won't affect the taste).
Credits // Author: Laura Gummerman, Photos: Laura Gummerman & Sarah Rhodes. Photos edited using Stella and Summer from A Beautiful Mess Actions.