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1
Place a metal mixing bowl in the freezer to chill.
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2
Toast the nuts in a dry skillet over medium heat for about 8 minutes, until theyre light golden brown.
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3
Pour them into the cold bowl and stir for I or 2 minutes.
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4
When they are cool enough to handle, rub the nuts to peel off as much of the outer husks as possible-dont worry if they dont all come off.
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5
Discard the husks.
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6
Allow the nuts to cool while you make the chocolate sauce.
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7
In a small saucepan over medium-low heat, melt the chocolate with the butter and sugar, stirring frequently, about 3 minutes or until smooth and well combined (note that the sugar will still be somewhat coarse).
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8
Take the pan off the heat and continue stirring for about 30 seconds to cool slightly Stir in the vanilla.
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9
Transfer the nuts to a food processor fitted with the metal blade and whirl for I minute to make a thick paste.
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10
Scrape down the sides of the bowl; then, with the machine running, stream in the oil and continue to process for a full 5 minutes, until very smooth.
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11
With the machine still running, stream the chocolate sauce into the nut butter, using a rubber spatula to really scrape out the pan, and continue to whirl to combine well, about another 2 minutes.
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12
Add the salt to the spread and blend briefly to incorporate.
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13
You can eat the spread immediately, but note that its even better the next day.
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14
It will keep at room temperature for up to 3 days.
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15
For longer storage (up to 3 months), refrigerate it, removing it from the fridge for 1 hour before eating and stirring it well right before use.
