Dark Chocolate Hazelnut Spread

Directions

1. 1
   In a food processor fitted with the metal blade, process the hazelnuts until they become a smooth butter, about 3 minutes.
2. 2
   Use a wooden spoon to scrape down the sides of the bowl if necessary.
3. 3
   Add the cocoa powder, sugar, vanilla, salt and oil and continue processing until creamy, 1 minute or so.
4. 4
   Transfer to an airtight container or your favorite jar.
5. 5
   Refrigerated, it will keep for 4 to 6 weeks.
6. 6
   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.
7. 7
   If it remains looser than youd like, simply stir in more confectioners sugar, 1 teaspoon at a time.