@Philip Bond Ingredients: • 1 ½ cups raw hazelnuts • 3–4 tablespoons pure maple syrup or honey (adjust to taste) • 3 tablespoons cacao powder (or cocoa powder if that’s what you have) • 2 teaspoons vanilla extract • Pinch of sea salt • 2–4 tablespoons unsweetened almond milk (or any milk you like), for texture Optional add-ins: • 1 tablespoon melted coconut oil (for extra creaminess) • 1–2 medjool dates (for even deeper natural sweetness) Instructions: 1. Roast the hazelnuts: • Preheat your oven to 350°F (175°C). • Spread the hazelnuts on a baking sheet and roast for about 10–12 minutes, until they’re fragrant and the skins start to crack. 2. Remove skins: • Wrap the warm hazelnuts in a clean kitchen towel and rub vigorously to remove as much skin as possible. (It’s okay if a few stubborn bits stay.) 3. Make hazelnut butter: • Toss the peeled hazelnuts into a food processor or high-speed blender. • Blend until they turn into a smooth, creamy butter. This might take 5–10 minutes, and you’ll need to stop and scrape down the sides occasionally. 4. Add the chocolatey goodness: • Once smooth, add the cacao powder, maple syrup (or honey), vanilla extract, and a pinch of salt. • Blend again until fully combined. If it’s too thick, slowly drizzle in almond milk until it reaches your desired consistency. 5. Taste and adjust: • Taste your Nutella and add more sweetener, cacao, or milk depending on how sweet, chocolatey, or creamy you want it. 6. Store: • Pour into a clean jar and store in the fridge for up to 2–3 weeks. Extra : • If you like it extra silky, adding a little coconut oil makes it super luxurious. • Want it sugar-free? Skip the syrup/honey and just sweeten with dates or a few drops of stevia. • For a protein boost, you could sneak in a scoop of unflavored or chocolate protein powder.