Ingredients:
1 cup raw hazelnuts
1 - 1 1/2 tablespoons unsweetened cocoa powder
1 1/2 - 2 tablespoons powdered sugar (adjust to taste)
1 - 1 1/2 tablespoons smooth peanut butter
Small pinch of salt
1/4 teaspoon vanilla extract (optional)
Instructions:
Toast the hazelnuts: Spread hazelnuts on a baking sheet and roast at 350°F for 8-12 minutes until fragrant and skins start loosening. Let cool slightly.
Remove skins: Rub the warm nuts in a clean kitchen towel to remove as much skin as possible.
Blend into butter: Process the hazelnuts in a food processor for 2-4 minutes until they form a smooth, creamy butter.
Add other ingredients: With the processor running, add cocoa powder, powdered sugar, salt, and vanilla. Then add the peanut butter gradually until you reach your desired consistency.
Adjust: Taste and adjust sweetness or add more cocoa for deeper chocolate flavor.
Notes about the peanut butter substitution:
This will create a hazelnut-peanut hybrid spread with a slightly different flavor profile
Peanut butter is thicker than oil, so you might need slightly less
The result will be a bit thicker and more substantial than traditional Nutella
Start with 1 tablespoon and add more if needed for consistency
This should make about 3/4 cup of your custom hazelnut-peanut spread!