This spread will keep well in the fridge for up to 3 months, spread on toast, pancakes, etc.
Remove from oven and let cool. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. You watch to get as much off as possible to make your final product extra creamy.
Leaving the excess skin behind, add the hazelnuts to a food processor or high speed blender. Blend on low until a butter is formed, about 8 -10 minutes.
In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments and then set aside.
Once the hazelnut butter is creamy and smooth, add the melted chocolate, canna oil, sea salt and vanilla. Blend again until smooth.
If your chocolate hazelnut spread isn’t sweet enough, add some maple syrup.
Transfer to a jar and store at room temperature.
Read "Cannabis Coconut Oil to know how to make Coconut oil.