NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread hazelnuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
2. Step
In a food processor, blend roasted hazelnuts. Scrape down the sides when necessary.
3. Step
Once the hazelnuts have broken down and become crumbly, add unsweetened cocoa powder, maple syrup, and vanilla extract.
4. Step
Blend again and slowly add canola oil while still mixing. Add more canola oil if you want a creamier texture.
5. Step
Pour into a jar, store in a refrigerator and use within one month.
