1/3cupcocoa powderor more if you like intense chocolate flavor and less sweetness
1/2cuppowdered sugarWhole Foods and Trader Joe's brands are corn free, powdered palm sugar or Powdered Swerve for the keto version: I make my own powdered erythritol by whir it in a coffee grinder or high powered blender to achieve a powdery consistency!
2-3tablespoonscoconut oilor other oil (depending on the consistency you prefer) The coconut oil will firm up the spread as it cools, other oils will not.
Instructions
Preheat the oven to 350.
Scatter hazelnuts in a single layer on a cookie sheet.
Roast the nuts for about 10 minutes until you can smell them and they are golden brown.
Place nuts on a dishtowel, fold it over, and rub vigorously to remove the papery skins. Be patient, this can be a pain. If a few skins are left, no biggy, it will still taste delicious!
Place nuts in a food processor (I LOVE mine!) and process for several minutes until the hazelnuts turn creamy.
Add in the remaining ingredients and blend well, scraping down sides if necessary. I like to run mine through my high powered blender for an extra creamy texture.
Spoon into an airtight container and store in the fridge to preserve freshness!
You could also place into small canning jars for a decadent handmade gift!!
Notes
nutrition facts are using erythritol. If you use powdered cane sugar, sugars increase to 4g per serving.