Author Notes
Less sugar. Less oil. More hazelnuts. —SavvyJulie
Ingredients
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1 cup
blanched hazelnuts
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1/4 cup
powdered sugar
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2 tablespoons
unsweetened cocoa powder
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2 teaspoons
canola, walnut or peanut oil
Directions
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Grind the hazelnuts in a food processor until creamy. This should take 5-10 minutes, and you will need to scrape down the sides and bottom of the bowl a few times to make sure it all blends well.
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Add the sugar and cocoa powder, processing until well-mixed. Scrape down the sides of the processor, then continue to blend.
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While the food processor is running, slowly add in the oil. Process for a minute more, then transfer to a serving bowl or storage container.
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Will store well at room temperature for 4-5 days…if it even lasts that long.
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