Chocolate Hazelnut Spread

Ingredients

• 2 cups hazelnuts
• 1/2 cup cocoa powder
• 1/4 cup honey
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Arrange the nuts on a baking sheet, with the almonds kept apart, and toast them at 350ºF (180ºC). Stir them several times as they roast; after 10 to 15 minutes, the hazelnuts should be nicely browned.
2. As the nuts toast, combine the whole milk, powdered milk, honey, and salt in a small saucepan. Heat the mixture just to the point where it begins to boil, then take it off the heat.
3. Put the chocolates in a clean, dry bowl over a pan of water that is barely simmering, or use a microwave oven, and melt them until the mixture is smooth.
4. When the nuts are deeply toasted, take them out of the oven. Using a spatula, move the warm hazelnuts onto a clean tea towel, fold the towel around them, and rub firmly to loosen the skins. They do not have to look perfect; remove what comes off easily and do your best with the rest.
5. Add the warm hazelnuts and almonds to a food processor and grind them as finely as your machine will allow. Depending on the processor, the nuts may never turn completely silky; even after 5 minutes, tiny pieces can remain, and that is normal.
6. Pour in the melted chocolate and keep processing, pausing when needed to scrape the sides of the bowl.
7. When the paste looks smooth, add the warm milk mixture and process again until fully combined. If you want an extra-sleek spread, you can strain the paste, though the little toasted nut bits are perfectly fine to leave in.
8. Spoon the finished spread into 2 jars and refrigerate it until you’re ready to use it.