Ingredients

1 cup raw, skin-on hazelnuts*

4 ounces semisweet chocolate

2 tablespoons unsweetened cocoa powder

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1 teaspoon vegetable oil

A few pinches kosher salt

Preparation

  1. Preheat oven to 350°. Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins.
  2. Whirl nuts in a food processor, scraping sides as needed, until it looks like peanut butter. Melt chocolate in a small saucepan over low heat, stirring frequently; let cool slightly.
  3. Add chocolate and remaining ingredients to nuts in food processor and whirl until smooth (some fine nutty bits will remain).