Easy Hazelnut Chocolate Spread

 This was not quite as spreadable as the commercial brands, but the flavour was wonderful!  I definitely needed by Food Processor for this.  I don't think it would come out smooth any other way.

1 1/2 cups hazelnuts
3/4 cup icing sugar
1/4 cup unsweetened cocoa powder

2 tbsp vegetable oil or melted coconut oil

1 1/2 tsp pure vanilla extract

3/4 tsp kosher salt

6 oz (170 g) milk chocolate, chopped, melted

• Preheat oven to 350F.
• Spread hazelnuts on a rimmed baking sheet.  Bake until browned and skins start to plaster 11 to 15 minutes.  Let cool enough to handle
• Using hands, rub hazelnuts to release skins.  Slowly tilt baking sheet to separate skins from hazelnuts. Transfer nuts to a food processor.  Blend until beginning to liquefy, about 5 minutes.  Using a rubber spatula, scrape down bowl.  Add icing sugar, cocoa, vegetable oil, vanilla and salt.  Blend until smooth, 3 to 4 minutes.
• Scrape down bowl, add milk chocolate and process until smooth and shiny, about 1 minute.  Transfer to a 2 cup glass jar.  Cover and stop in a cool dark cupboard for up to 2 weeks or refrigerate for up to 2 months.  If refrigerated, bring to room temperature before serving.

Makes 1 3/4 cup