Homemade Chocolate Hazelnut Spread

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ROASTED KERNELS

By Anna with Crunchy Creamy Sweet

​"A fresh and natural take on Nutella that is even more addicting."

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INGREDIENTS​

1 3/4 cups hazelnuts
1 cup powdered sugar
1/3 cup unsweetened cocoa powder
2 tablespoons coconut oil, room temperature
1 teaspoon vanilla
1 teaspoon salt
1/4 cup semi-sweet chocolate chips (optional)

INSTRUCTIONS

TOAST. Roast hazelnuts for ten minutes on 350° F.
BLEND.

• Place nuts in food processor and process until they start to liquify (about 5 minutes). Scrape the sides as needed.
• Add powdered sugar and cocoa. Mix until well combined.
• With the food processor running, drizzle in the oil and vanilla. Process until smooth.
• Add salt and process for 5 seconds.
• Add chocolate chips (if using) and process until it all comes together. You may need to add more oil if the mixture clumps up.

STORE. Scrape the spread into a clean jar. Store in refrigerator for up to 1 month.
ENJOY!