Dark Chocolate Hazelnut Spread

• 1 cup hazelnuts, toasted, skinned and cooled
• 1/4 cup unsweetened dark cocoa powder
• 1/2 cup confectioners' sugar
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 2 tablespoons safflower or canola oil

1. In a food processor fitted with the metal blade, process the hazelnuts until they become a smooth butter, about 3 minutes.
2. Use a wooden spoon to scrape down the sides of the bowl if necessary.
3. Add the cocoa powder, sugar, vanilla, salt and oil and continue processing until creamy, 1 minute or so.
4. Transfer to an airtight container or your favorite jar.
5. Refrigerated, it will keep for 4 to 6 weeks.
6. If after sitting the spread becomes firmer than youd like, simply stir in a little more oil, 1/2 teaspoon at a time, until the desired consistency.
7. If it remains looser than youd like, simply stir in more confectioners sugar, 1 teaspoon at a time.

hazelnuts, cocoa, sugar, vanilla, kosher salt, safflower

Taken from www.foodrepublic.com/recipes/dark-chocolate-hazelnut-spread-recipe/ (may not work)