1/2cuppowdered sugar(or coconut sugar, or maple syrup)
1/4cupunsweetened cocoa powder
1tspvanilla extract
2-4tbspneutral oil(like avocado or sunflower)
Pinch ofsalt
(Optional) Splash of milk or non-dairy milk for a creamier spread
Instructions
Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and roast for 10–12 minutes, until fragrant.
Wrap warm hazelnuts in a clean kitchen towel and rub them together to remove most of the skins. It doesn’t have to be perfect!
Place the hazelnuts in a high-speed blender or food processor. Blend until it turns into a smooth nut butter—this takes 5–10 minutes, and you'll need to scrape the sides down often.
Add cocoa powder, sugar, vanilla, salt, and 2 tablespoons of oil. Blend again until smooth and creamy. Add more oil (or milk) if you want it thinner.
Need more sweetness? Add a bit more sugar. Too thick? Add a touch more oil or milk. Too chocolatey (is that a thing?)—add a few more nuts or sugar to balance.