The homemade version of everyone's favorite choco spread is way healthier (you only need two tablespoons of sugar to sweeten a whole batch) and incredibly simple to make. Dark Chocolate Hazelnut Spread (makes about 3/4 cup) 1 1/2 cups whole hazelnuts 8 ounces bittersweet chocolate chips 2 tablespoons mild oil, such as aroma-free coconut or canola, plus more for rubbing the sides 2 tablespoons unsweetened cocoa powder 2 tablespoons confectioners' sugar 1 tablespoon pure vanilla extract 1/2 teaspoon kosher salt 1. Preheat oven to 375°. Spread nuts in a single layer on a baking sheet and bake about 10 minutes. Let cool for several minutes. Lay a dishtowel out on the counter and spread out the hazelnuts. Lay another dishtowel on top and rub the nuts between the two towels to remove skins. 2. Melt chocolate in a double boiler and let cool. 3. Rub the inside of blender jar generously with oil. Add hazelnuts and process on low for 10 seconds. Increase speed to medium. Scrape down sides and run on low for 2 minutes. Add oil and run on low another 2 minutes. Scrape down sides again and continue running until nuts form a paste (about 8 minutes total). Add the rest of the ingredients except the melted chocolate and process for another minute or until creamy smooth. 4. Finally, add the melted chocolate and blend again until a spreadable consistency is reached. If the mixture became warm while processing in your blender, it will thicken up slightly as it cools.