If you’re using raw hazelnuts, transfer them to a pan and roast them over low heat. Stir constantly so that they roast evenly.

Once the hazelnut skin starts separating from the nut and looks a little darker, remove the pan from the heat. Pour the hazelnuts into a large bowl and let them cool down.

Gently rub the hazelnuts to release their skins.

Transfer the hazelnuts to a blender or food processor, add the cocoa, and blend until you get a slightly runny cream (as it sits in the fridge it will take on a thicker consistency). Finally add the sugar or sweetener of choice and blend a couple of more minutes.

Keep in the refrigerator.