Ingredients

• 1.5 cups Hazelnuts
• 0.5 cup Powdered Sugar
• 0.25 cup Unsweetened Cocoa Powder
• 3 tbsp Vegetable Oil
• 1 tsp Vanilla Extract
• 0.25 tsp Salt
• 2 4 tbsp Milk (whole or non-dairy)
• 2 oz Dark Chocolate (optional, for richer flavor)

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Spread the raw hazelnuts in a single layer on a baking sheet.

2. 2

   Roast hazelnuts for 10-15 minutes, shaking the pan occasionally, until fragrant and their skins begin to crack.

3. 3

   Remove from oven, transfer warm hazelnuts to a clean kitchen towel, and rub vigorously to remove most of the skins. Discard skins.

4. 4

   Place the skinned hazelnuts in a high-speed food processor or blender. Process for 5-10 minutes, scraping down the sides as needed, until the hazelnuts transform into a smooth, creamy butter. This will take time.

5. 5

   Add powdered sugar, cocoa powder, vegetable oil, vanilla extract, and salt to the food processor. If using, add melted dark chocolate.

6. 6

   Process again until all ingredients are well combined and the mixture is smooth and luxurious. Add milk one tablespoon at a time until your desired consistency is reached.

7. 7

   Taste and adjust sweetness or cocoa flavor if necessary.

8. 8

   Transfer the homemade chocolate hazelnut spread to an airtight jar.