Dark Chocolate Hazelnut Spread

Dark Chocolate Hazelnut Spread

Ingredients:
nuts, hazelnuts or filberts
cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
salt, table
oil, canola

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