https://youtu.be/9r5LWYRYMbw

Chocolate Hazelnut Spread

Makes about 1 ½ cups

2 cups whole hazelnuts
1 cup powdered sugar
1/3 cup cocoa powder
2 Tbsp canola oil
1 tsp vanilla
1/8 tsp salt

Preheat oven to 375°F. Place the hazelnuts in a single layer on a rimmed baking sheet and roast for 15-17 minutes, until hazelnuts are fragrant and golden brown. Remove from the oven and cool on baking sheet for 10 minutes.

Line a medium-sized bowl with a kitchen towel. Pour the hazelnuts in the towel, and wrap up in a tight ball. Rub vigorously for about 1 minute to remove all of the skins. Discard the skins, and transfer the hazelnuts to a food processor. Process until smooth and shiny, about 3 minutes. Scrape down the bowl.

Add the powdered sugar, cocoa, oil, vanilla and salt. Process until smooth and shiny, about 3 more minutes, scraping the bowl as needed. Store either at room temperature or the refrigerator for up to one month.