2 cups raw hazelnuts
¼ cup unsweetened cocoa powder
1 cup powdered sugar
½ teaspoon vanilla
½ teaspoon kosher salt (just a dash if using table salt)
2 tbsp (or more) canola or nut oil
Preheat oven to 400 degrees F. Spread the hazelnuts in one layer on a cookie sheet. Roast nuts in preheated oven until dark and aromatic, about 10-15 minutes. Transfer nuts to a damp towel and rub to remove skins. Try to remove as much skin as possible.
Using a food processor, grind hazelnuts until smooth and liquefied, about 5 to 10 minutes. It may take longer, but the nuts will become liquidy.
Add the cocoa, sugar, vanilla, and salt to the hazelnut butter and mix well. While the food processor is running, gradually add oil to reach desired consistency. It should be about the consistency of a smooth all natural peanut butter.
Transfer to an airtight container and store in the refrigerator for up to a month.
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