Keto Chocolate Hazelnut Butter

DIRECTIONS

1. Preheat the oven to 350℉.
2. Spread out hazelnuts on a large rimmed baking sheet. Roast until browned and fragrant, 10-15 minutes. Transfer to a kitchen towel, let cool until just warm, then rub nuts together inside towel to remove skins.
3. Transfer nuts to a food processor and process until ground to a paste. Add chocolate, cocoa powder, monk fruit, coconut oil, vanilla, and salt. Process until very smooth, scraping down sides of processor bowl as needed.
4. Store in an airtight container at room temperature for up to 3 weeks.