Hazelnut Chocolate Spread

• 2 cups hazelnuts, shelled
• 2 tablespoons dark cocoa
• 34 cup powdered sugar
• 4 tablespoons vegetable oil

1. Place all ingredients in the Mini Master Prep Bowl.
2. Secure the top and pulse in long bursts for 2-3 minutes, until somooth and creamuy.
3. Store refrigerated.
4. Will keep for abut 6 weeks.
5. Bob's tip: Once the prepared spread is finished you may want to add additional cocoa powder and powdered sugar to your own personal taste.
6. You can also add additional oil for a creamier texture, re-pulsing until combined.

hazelnuts, dark cocoa, powdered sugar, vegetable oil

Taken from www.food.com/recipe/hazelnut-chocolate-spread-400062 (may not work)