Gather the ingredients - * Raw hazelnuts * Powdered sugar * Cocoa powder * Vegetable oil * Vanilla extract * Chopped chocolate * Salt
– Preheat the oven to 400F. – Place the hazelnuts on a baking sheet and bake for 10 minutes, stirring halfway through. – Allow them to cool slightly before handling. Once cooled, place them in a towel and gently rub the nuts until the skins come off - this should take about 5 minutes.
Place the hazelnuts in a food processor and pulse until they resemble finely ground coffee - about 10-15 pulses.
Add in the powdered sugar, cocoa, vegetable oil, vanilla, and chopped chocolate and process until it is smooth and creamy - about 5 minutes. The mixture will become thick before it becomes smooth and creamy - just keep scraping down the sides of the bowl and processing until it comes together.
– Transfer to a sealable jar and store in the fridge for up to 3 weeks.
Full recipe at mildlymeandering.com