Melt the coconut sugar in a large skillet set over medium heat, stirring gently from time to time. This may take anywhere from 5 to 10 minutes depending on the heat of your stove and thickness of your pan.
Once the coconut sugar is completely melted, add the toasted hazelnuts and raw almonds. Stir to coat, and transfer to a rimmed baking sheet lined with parchment paper. Spread in a single layer and let cool completely.
Put the cooled nuts, along with the ghee, coconut oil, and salt into the bowl of a food processor and process for a total of 8 to 10 minutes or until smooth and creamy, stopping to scrape the sides as needed.
Add the cacao powder and resume processing until it’s completely incorporated.
Add the vanilla extract and give your nut butter a final spin just to mix it in.
Transfer to airtight containers and store in a cool, dry place.
This nut butter will keep for several weeks in the pantry and up to a few months in the refrigerator.
Notes
*The Toasted Hazelnut Butter recipe in the actual book has detailed instructions on how to toast the hazelnuts and remove their skins. Tip: While melting the coconut sugar, you may eventually start thinking that it will never happen but trust me, it will. By all means, resist the urge to add water. Just keep stirring gently and the sugar will eventually turn from solid to liquid, you’ll see. Don’t go jacking up the heat either: you’ll only end up burning the sugar. Just be patient… it will melt!