Yield: About 2 cups
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
1. Preheat oven 350F. Line a baking pan with parchment paper. Transfer hazelnuts to prepared pan and bake until toasted, about 10 minutes.
2. Melt the chocolate bar and coconut oil over a double boiler or in a microwave, stirring every 30 seconds until melted and combined. Set aside to cool slightly.
3. Place toasted hazelnuts, powdered sugar and cocoa powder into a food processor. Process until a thick paste has formed, about 3 to 4 minutes. Add melted chocolate mixture and continue processing for about 1 minute more.
4. Transfer to a jar and refrigerate until firm, about 30 minutes. Store in refrigerator, but let hazelnut spread soften at room temperature before each use.
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