Make sure to have all the ingredients at room temperature before you start.
Preheat the oven to 350 F. Brush an 8x8 inch pan with coconut oil
Cut a piece of parchment perpetrate width of the bottom of the pan, long enough to overlap the two sides of the pan. Brush with coconut oil and set aside.
In a medium bowl, combine eggs, powdered stevia (you may also use the drops if you like just adjust the amount accordingly), and add the alcohol free vanilla. Whisk together until the mixture is frothy and a pale yellow color, set aside.
In a food processor bowl, combine hazelnut butter, cubed avocado, unsweetened apple sauce, melted coconut oil, baking soda, and salt. Process until smooth. Add egg mixture and prices until combined well.
Pour mixture into prepped pan, sprinkle with chopped hazelnuts and bake 20 min. Make sure to cool completely before cutting and serving. You can also add pumpkin seeds or whichever type you like. I like the added boost, plus I like to sprinkle a little hemp seed into the mix for some protein punch.
Remember to always soak your nuts first for better digestion, if you don't have time it won't be that bug an issue as we are turning them into butter anyway.
Remove the hazelnut skins by spreading 3 cups of hazelnuts onto rimmed baking sheet and roasting for 10-15 min until the skins start to crack.
Place the hazelnuts on a clean towel and wrap up then rub vigorously for 1-2 minutes removing most of the skins.
Place nuts into the bowl of a food processor, process. Scraping the bowl occasionally to make sure to get all the nuts and create a smooth texture. You want ti to be a smooth and shiny consistency. This takes 6-8nminutes
You may store the nut butter in the fridge in an airtight container for up to 6 weeks.