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Preheat the oven to 350°F. Spread almonds and hazelnuts on a large rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool slightly. Place nuts in a clean kitchen towel, and rub together to remove as much skin from hazelnuts as possible; discard skins. Transfer nuts to a food processor and grind as finely as possible, about 1 minute, scraping down sides of food processor bowl as needed.
Combine almondmilk and dates in a small saucepan and simmer over medium heat until dates completely break down, about 10 minutes. Add date mixture, cocoa powder and vanilla to the food processor and purée until very smooth.
Enjoy warm or chilled. Hazelnut spread will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.