Chocolate Hazelnut Spread ( Homemade Nutella)
1 cup raw hazelnuts ( roasted and skinned )
2 tablespoons melted coconut oil (always make sure it is virgin and unrefined)
9 ounces dark chocolate, melted (I use MarieBelle's Dark Mayan chocolate bar 70% cocoa or Endangered Species dark chocolate 72% cocoa but if you like a sweeter taste you may use semisweet chocolate or add agave)
1 teaspoon vanilla extract
a pinch sea salt
1-Spread your hazelnuts on a cookie sheet in a single layer.
2-Preheat the oven to 350ºF (180ºC). Let the nuts roast for about 8-10 minutes, shaking the sheet once for even toasting. Watch them closely so they don't over-roast.
3-Put the nuts into a clean kitchen towel and rub nuts in towel to remove loose skin.Not all of it will come off, and that’s okay.
4-Place hazelnuts in food processor or Vitamix and blend until nuts start to form a big mound. Continue to blend and stream in coconut oil until nut butter consistency. Add melted chocolate, vanilla and sea salt and blend until well combined.