Chocolate and hazelnut spread

Ingredients: (makes 1 jar)
•    200 grams hazelnuts (if buying shelled versions, they will need to be shelled then roasted for around 20 minutes to aid removing the husks).  
•    30 grams cup good quality cocoa powder 
•    45 grams sugar (can use honey or agave if you prefer unrefined) 
•    1 tablespoon of coconut oil  
•    1/2 teaspoon vanilla essence  
•    Pinch of sea salt 

Method:
1.    Blend the hazelnuts in a food processor at high speed until they make a smooth butter. Add in the other ingredients and blend again. 
2.    Once mixed, add the spread to a clean, sterilised jar.

Recipe provided by Chiarina Marchesi of Plastic Free Mummy for #FoodSavvy Norfolk & Suffolk