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Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mat. 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.
I added the chocolate chips are this point and processed until it all comes together. You may need to add more oil if the mixture clumps up.
Scrape the spread into a clean jar. Store in refrigerator for up to 1 month.
If using coconut oil, you may need to let the spread sit on the counter to soften before using.