Place hazelnuts on a baking sheet in the oven at 350 degrees Fahrenheit to warm for 5 - 10 minutes. Remove and transfer to a kitchen towel and rub hazelnuts to remove as much skin as possible

Then add hazelnuts and coconut milk to a stovetop pan on low heat, stir together and simmer for 5 minutes

Then add all ingredients into a food processor and blend for 5 - 10 minutes until creamy

Store in an airtight container in the refrigerator