Roast the hazelnuts in an oven preheated to 180°C for about five minutes then transfer to a food processor.

Blend the hazelnuts, coconut oil and salt and blend until it turns into a nut butter paste. This could take anywhere between 5 to 15 minutes.

Once it’s smooth and creamy spoon the nut butter into a medium sized bowl and add the cacao butter and maple syrup and fold it in with a spoon.

Adjust sweetener and cacao powder to taste.

Eat on toast, pancakes or with a spoon!