Home made nutella

• 200 gr. hazelnuts
• 2 tbsp. sunflower oil
• 2 tbsp. cocoa powder
• 4 tbsp. icing sugar

1. Lay the nuts out on a baking tray and roast in the oven preheated to 180 degrees for 10 - 15 minutes.
2. The skins will go black and look burnt, but it's ok - the nuts will be brown and the skins will be discarded
3. Easy trip for peeling hot hazelnuts.
4. Take them out of the oven and empty the tray over a clean kitchen drying up cloth.
5. Close the cloth and roll vigorously like in the photo
6. When you open the cloth you'll see that most of the skin has been rubbed off
7. The roasted hazelnuts should look like this
8. Put the nuts and the oil into the food processor
9. Blitz for ten minutes, the nuts will look like this -->
10. Blitz for another 10 minutes top speed and you will get hazelnut cream (this is delicious as a dairy-free substitute for butter by the way)
11. Add the cocoa powder and icing sugar and mix
12. The chocolate spread will be a bit runnier than commercial ones.
13. Pour it into a jar, seal and put the jar in the fridge.
14. After a few hours it will be thicker.

hazelnuts, sunflower oil, cocoa powder, icing sugar

Taken from cookpad.com/us/recipes/277813-home-made-nutella (may not work)