Sugar-Free Nutella 1 c. hazelnuts ½ C. coconut milk 1/3 C. rice malt syrup 1 T. macadamia oil or coconut oil 1/4 C. raw cacao powder 1 T. vanilla Preheat oven to 350º. Bake the hazelnuts for 8-10 minutes, until browned. Rub most of the skins off. Grind the nuts in a food processor until smooth. Add the remaining ingredients and process until well mixed. Add extra coconut milk if you want more of a 'sauce' consistency. Store in the fridge for several weeks.