Vickys Homemade Nutella

• 250 grams hazelnuts
• 3 tbsp (high heaped) icing / powdered sugar
• 2 tbsp (high heaped) unsweetened cocoa powder
• 2 tbsp light olive oil
• 1 tsp vanilla extract
• 340 grams chocolate chips, I use Moo-Free brand, free from gluten, dairy & soy
• 1 good high powered blender

1. Please see Pomdoro's recipe on how to toast hazelnuts, you can find it on her profile by typing her username, Pomdoro, into the main search bar
2. Once you've boiled the nuts, removed their skins and toasted them as her recipe shows, then we can proceed
3. Chop the nuts and put them in a blender with the olive oil
4. Whizz them up until they start to form a paste.
5. Scrape down the sides as required, this takes a few minutes
6. Meanwhile melt the chocolate in the microwave or over a bain marie and let cool slightly
7. Add in the sugar, cocoa, chocolate & vanilla and keep blending for a few more minutes until the paste is very smooth
8. Drizzle extra oil in slowly, just adding enough to make the paste smooth and spreadable
9. Spoon into screw top jars and store in the fridge.
10. They'll keep well for a month if you don't eat it all before then!
11. Makes around 500mls/2 cups
12. You can make a nut-free chocolate spread using my homemade condensed coconut milk too
13. Melt 200g dark chocolate in a bowl.
14. Stir in 200g gold wrapper Stork margarine in until melted then measure out 400g of the condensed milk and stir it in.
15. Done!

hazelnuts, sugar, cocoa, olive oil, vanilla, chocolate chips, powered blender

Taken from cookpad.com/us/recipes/367890-vickys-homemade-nutella (may not work)