2 cups Raw Hazelnuts
1 cup Powdered Sugar
1/4 cup Unsweetened Cocoa Powder
Up to 1/4 cup Vegetable or Nut Oil
1/2 teaspoon Vanilla Extract
Place the hazelnuts in a single layer of a baking dish. Toast the nuts in the oven at 350 degrees for about 15 minutes, until the skins are almost black and the meat of the nuts are brown. Stir the nuts half way through baking to ensure even color. When the nuts are toasted, allow to cool. When they have cooled completely, wrap the hazelnuts in a kitchen towel and rub until most of the skins have been removed. Process the hazelnuts in the bowl of a food processor for about 5 minutes, or until they have liquefied, scraping down the sides of the bowl occasionally. At first, you will get coarsely ground nuts, then a fine meal, then a clump will form around the blade, and finally, after the oils have been released, a liquid similar to the consistency of peanut butter will be produced. At this point, add the sugar, cocoa, and vanilla. Slowly drizzle in the oil, enough to make a spreadable consistency. Transfer to an airtight container and store in the fridge for up to 2 months. Allow to come to room temperature and stir before using.