Chocolate Hazelnut Spread


  1. 2 cups whole raw hazelnuts
  2. 1 cup powdered sugar
  3. ¼ cup unsweetened cocoa powder
  4. ½ teaspoon vanilla extract
  5. 2 to 3 tablespoons vegetable oil

Preheat oven to 350. Toast hazelnuts on a baking sheet until dark, about 15 minutes, stirring at least once. In small batches, rub the toasted nuts in dish towels to remove the skins. Process in a food processor until they have ground into a paste, about five minutes. Add the sugar, cocoa and vanilla and pulse together. With the machine running, slowly drizzle in the vegetable oil until it reaches a spreadable consistency. If necessary, add ½-1 tablespoon more oil until the spread reaches the desired consistency. This will keep in the fridge in an airtight container for up to two months.