8 oz. hazelnuts
1 c powdered sugar
1/3 c unsweetened cocoa powder
2 Tbsp canola oil
1 tsp vanilla
1 tsp salt
1/4 c semi-sweet chocolate chips
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place hazelnuts on the sheet. Roast for 12 to 15 minutes. Watch them after the 10th minute if they are not browning too fast.
Remove from the oven and transfer onto a clean kitchen towel. Let cool until safe to the touch.
When cooled, gently rub the nuts with the towel until the skin comes off.
Place nuts in food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
Process nuts until the start to liquify. It can take about 5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
Add powdered sugar and cocoa. Mix until well combined.
With the food processor running, drizzle in the oil and vanilla. Process until smooth.
Add the salt and process for 5 seconds.
Addthe chocolate chips are this point and processed until it all comes together.
Scrape the spread into a clean jar.