Homemade Chocolate Hazelnut Spread

I really wanted to make my own Nutella.  Purchased Nutella is insanely addictive but a bit cloyingly sweet.  My version isnt as sweet but equally addictive.  I started with Smitten's recipe for Peanutella (Nutella, but with peanuts - I have to try that next!) and modified it just a bit to accommodate the firmer hazelnuts.  The end results isnt quite as smooth as purchased Nutella, but it's still pretty awesome.  You can actually taste the hazelnuts.  I love it!

Check out Smitten's recipe here or view my recipe below.

Chocolate-Hazelnut Spread
Adapted slightly from Smitten
Makes roughly 1 3/4 cups

2 cups shelled hazelnuts
1/2 cup of your darkest, richest unsweetened cocoa powder
1 1/4 cups powdered sugar (start with 1 cup and add more to taste, mmm, taste!)
1/4 teaspoon salt
2-3 tablespoons peanut oil or vegetable oil

To toast your hazelnuts: Hazelnuts can be toasted on a baking sheet in the oven at 350°F for 10 minutes or until toasty (this can take up to an extra 5 minutes).  Let them cool until you can hold them, and roll them around, a fistful at a time, in your dry hands, letting the skins fall back on the baking sheet.
(if you're trying this with peanuts, then roast them at 400 degrees for 10 mins.  Already roasted peanuts, just need 5 mins)


Transfer the nuts to a food processor and grind them for about 5 minutes. Hazelnuts will need oil added now to help process them smooth.  Peanuts will become a paste and they’ll liquefy. Scrape down the sides as needed.
Add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick.