Dark Chocolate Hazelnut Spread

1. 1

   In a food processor fitted with the metal blade, process the hazelnuts until they become a smooth butter, about 3 minutes.

2. 2

   Use a wooden spoon to scrape down the sides of the bowl if necessary.

3. 3

   Add the cocoa powder, sugar, vanilla, salt and oil and continue processing until creamy, 1 minute or so.

4. 4

   Transfer to an airtight container or your favorite jar.

5. 5

   Refrigerated, it will keep for 4 to 6 weeks.

6. 6

   If after sitting the spread becomes firmer than youd like, simply stir in a little more oil, 1/2 teaspoon at a time, until the desired consistency.

7. 7

   If it remains looser than youd like, simply stir in more confectioners sugar, 1 teaspoon at a time.

* Per serving · 4 servings · Values may vary.

No additional tips available.