Nutella

Adapted from a Hazlenut-Chocolate Spread recipe printed in the LA Times. We removed the canola oil on our second attempt and decided that it tasted better.

Ingredients

• 2 cups of nuts (or 1 cup of natural, unsweetened nut butter)
• 1 cup powdered sugar
• ½ cup cocoa powder
• ⅛ tsp kosher salt
• ½ tsp vanilla extract

Directions

1. Preheat the oven to 350°F. Place the nuts on a large rimmed sheet and toast for 10 minutes, shaking pan regularly to toast evenly. Once nuts have cooled, place in the bowl of a food processor and pulverize toasted nuts to a fine powder. If starting from a nut butter, skip this step.
2. In a small bowl, whisk together the cocoa, sugar, and salt.
3. Add the dry ingredients and vanilla (and nut butter, if skipping step 1) to the food processor. Blend until you obtain a spread. (This could take several minutes if starting from whole nuts.) Continue to do this until you obtain the desired consistency.