1 cup of hazelnuts
100g of Lindt 80% + cocoa solids dark chocolate
3/4 cup of full fat coconut cream/milk
1.5 tablespoons of pure honey
Toast the hazelnuts in the oven on gas mark 1 (275f / 135c) for about 5/10 minutes. Rub off all the skins in a tea towel then place the hazelnuts in a powerful blender/food processor until completely broken down.
Meanwhile in a pan melt the chocolate and coconut cream/milk together. When melted add the honey. Then pour the mixture in with the hazelnuts and blend.
Pour into a jar and leave to cool. Keep in the fridge.