Dairy Free Nutella

Eating it right off the spoon.

Have you ever met anyone who doesn't like nutella? Me neither. But I have met someone who can't eat it. I rarely think Logan is missing out on anything because of his dairy allergy, but not being able to have nutella is cruel. Luckily, I came up with a way to make a creamy, hazelnut chocolate spread so that he doesn't miss out. He loves the stuff so much, that while I'm making it he brings me his spoon saying "more"!

Nutella

• 2 cups hazelnuts
• 1 cup confectioners sugar
• 1/4 + 1/8 cups cocoa powder
• < 1/8 cup safflower oil

1. Preheat oven to 350º.
2. Spread the hazelnuts over a baking sheet and roast for 20 minutes, or until the skins begin to blister.
3. Remove the skins by wrapping the hot hazelnuts in a dish towel and rubbing the towel until the skins rub off. Not all of the skins will come off. No biggie. I usually only manage to get about 70% of the skins off.
4. Blend the hazelnuts in a blender or food processor until a paste forms.
5. Add the cocoa and sugar and blend again until well mixed.
6. Drizzle in the oil, adding no more than an 1/8 of a cup, until the desired consistency is reached.

Roasted nuts.

Removing the skins.

Hazelnuts blended to a paste.

The final product!