Preparation Steps

• Toast the hazelnuts in a dry skillet over medium-high heat for 8 to 10 minutes, stirring constantly until skins start to darken and nuts are fragrant.
• Remove the hazelnuts from heat and transfer to a clean kitchen towel. Rub the nuts to remove as much skin as possible.
• Place the toasted hazelnuts in a food processor or high-powered blender and blend until they release their oils and form a creamy butter.
• Add powdered sugar, cocoa powder, vanilla extract, and melted coconut oil to the hazelnut butter. Blend until smooth and well combined.
• Melt the semisweet and milk chocolate in short intervals in the microwave, stirring in between to avoid burning.
• Pour the melted chocolate into the hazelnut mixture and blend again until fully combined.
• (Optional) Strain the spread through a fine mesh sieve or cheesecloth to remove any remaining solids for an extra smooth texture.
• Transfer the hazelnut spread to a clean jar and let cool completely. Store refrigerated for up to 1 month.