1/2cupdark chocolate chips or dark chocolate barmelted
3Tbspcoconut milk, almond milk, or regular milk
For the Hazelnuts
You can buy already toasted and chopped hazelnuts, or you can toast whole hazelnuts yourself. You can toast them two ways:One way to toast them and loosen the skins is to toast them in a dry pan over medium heat on the stove top. Toast for about 5 minutes, shaking the pan a few times throughout. This will help to loosen the skins. DON'T WALK AWAY, as it is easy to burn nuts. Remove from the pan when they are slightly browned and you can smell their aroma. Or you can preheat your oven to 350 and toast until the skins begin to break and they smell slightly toasted, about 5-8 minutes. Again, be sure not to burn them.
Put them in a clean kitchen towel while they are still hot, and rub the towel over the nuts to remove as many skins as possible. Don't worry if all the skin doesn't come off, it will still be creamy!
Making the Chocolate Spread
In a food processor or blender, add the nuts and the melted coconut oil and blend until smooth, about 3-4 minutes.
Melt the chocolate in the microwave for 10 second intervals until its almost all melted. Stir to smooth.
Add the melted chocolate and blend. Then add the avocado, coconut milk (or milk of choice), and vanilla Blend until smooth, about 1-3 more minutes.
Pour chocolate spread in a glass jar or container with a lid.
Serve immediately on toast, apples, or your fingers (I won't judge you). Cover with a lid and place in the fridge up to 1-2 weeks, or in the freezer for one month.
You can use a dark chocolate that has been sweetened with a sugar alternative if you wish. I don't recommend using an unsweetened chocolate as that will make the spread taste bitter.