Preheat the oven to 325 degrees Fahrenheit and line a shallow oven tray with baking paper.
Arrange the hazelnuts across the tray and bake for 10-12 minutes to loosen the skin.
Rub the skins from the hazelnuts.
Add the hazelnuts to a food processor along with the cocoa powder, vanilla, cinnamon and salt. Blend to combine, forming a fine crumb.
Add the coconut oil and blend again until smooth.
Add the syrup, blend and then add the water, until you have a thick and smooth spread.
Your email address will not be published. Required fields are marked *