Diy Nutella


1 cup hazelnuts
1/4 cup cocoa powder
5 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon hazelnut oil
1 pinch celtic sea salt


Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant.
Transfer the hazelnuts to a towel and rub off the skins if you can (I didnít have a lot of luck with this).
In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed.
Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
Store in a glass mason jar in the refrigerator.
Bring to room temperature prior to serving.