Nutella Spread

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 2 cups whole raw hazelnuts (i used cashews)
• 1 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla

Recipe

• 1 preheat oven to 350 degrees. place nuts in a single layer on a shallow baking pan. toast until the skins are almost black and the meat is dark brown, about 15 minutes. stir the nuts halfway through baking so ensure an even color.
• 2 since the skin is bitter, you’ll want to discard them. wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. don’t fret if you can’t get off all the skins.
• 3 process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. at first, you will get coarsely chopped nuts, and then it will turn into a fine meal. after a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. keep processing. the heat and friction will extract the natural oils, and you will get hazelnut butter!
• 4 when the nuts are liquidized, add in the sugar, cocoa and vanilla. slowly drizzle in enough oil to make a spreadable consistency. since the mixture is warm, it will be more liquidy now than at room temperature.