Please see Pomdoro's recipe on how to toast hazelnuts, you can find it on her profile by typing her username, Pomdoro, into the main search bar
Once you've boiled the nuts, removed their skins and toasted them as her recipe shows, then we can proceed
Chop the nuts and put them in a blender with the olive oil
Whizz them up until they start to form a paste. Scrape down the sides as required, this takes a few minutes
Meanwhile melt the chocolate in the microwave or over a bain marie and let cool slightly
Add in the sugar, cocoa, chocolate & vanilla and keep blending for a few more minutes until the paste is very smooth
Drizzle extra oil in slowly, just adding enough to make the paste smooth and spreadable
Spoon into screw top jars and store in the fridge. They'll keep well for a month if you don't eat it all before then!
Makes around 500mls/2 cups
You can make a nut-free chocolate spread using my homemade condensed coconut milk too
https://cookpad.com/us/recipes/338537-vickys-sweetened-condensed-coconut-milk-gf-df-ef-sf-nf
Melt 200g dark chocolate in a bowl. Stir in 200g gold wrapper Stork margarine in until melted then measure out 400g of the condensed milk and stir it in. Done!
