Ingredients
Method
Preheat oven to 180-degrees C. Place nuts on a baking sheet and toast for 8 to 10 minutes until warm and fragrant (keep an eye on them to make sure they don’t burn). Remove from oven and set aside to cool for 5 minutes. Transfer nuts to a clean dish towel; gently fold and roll towel over the nuts to remove some of the skins.
Place nuts in a food blender and blend for 4 to 5 minutes, scraping down the sides of the bowl periodically. It will seem overly dry and chunky at first but continue to process until you have a smooth nut butter. Add cocoa, honey and salt and pulse to combine. With the machine running, gently stream in canola oil. Transfer to a resealable container and store in the fridge for up to one week.
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