2 cups roasted hazelnuts
4 tbsp. carob powder
4 tbsp. honey
1 tbsp. melted coconut oil
1/4 tbsp. salt
1/2 tbsp. vanilla extract
Put the hazelnuts in the blender and beat until powdered.
Then continue beating until they begin to release their oils and acquire a creamy texture.
At this stage add the carob powder, honey, coconut oil, salt and vanilla. Beat again.
Transfer to a tightly closed jar and store at room temperature or in the refrigerator.
It can be maintained for up to a month.