- Roast the hazelnuts (bake @ 300 degrees for 20 minutes). Let hazelnuts cool, then remove skins (they'll slide right off).
- Put hazelnuts in a food processor or high speed blender, and mix until it starts to form a butter.
- Add 1/4 C coconut sugar, cacao powder, and water, and blend until smooth. If needed to make spread smoother, add more water (slowly - a little goes a long way!). If you'd prefer sweeter, add up to another 1/4 C coconut sugar.
- Refrigerate before serving (you can also eat without refrigeration - it just may be extra creamy!)