Chocolate Hazelnut Spread

"Chocolate Hazelnut Spread aka 'NEWTELLA' Keep it SIMPLE, keep it REAL Ingredients 1 c Roasted skinned Hazelnut/Filbert 1/4 c Dutch Cocoa 1/2 tsp Good vanilla like @nielsenmassey 1/3 c Agave syrup pinch of salt 1/4 c Whole Milk Yields a little over a cup of goodness that will need to be refrigerated for the longest you can keep. Here is how, Roast hazelnut at 350 for 15 minutes turning at every 5 minutes, skin and let them cool Process nuts in food processor till it becomes smooth and stat to look like nut butter-Yes who knew making nut butter would be so easy. Add pinch of salt, vanilla and cocoa powder and process until all comes together Pour agave syrup little at a time while the processor is on, the mixture will start to clump together and will almost form a ball, don't be disheartened, let it run a little more till the oil start to separate. Now while the processor is running, pour little milk at a time and in no time you will start to see the mixture turning in to spread and actually starting to look like NEWTELLA There you have it! P.S. I believe dairy free milk, almond and/or soy milk would work too in place of regular milk, if you want the vegan version and if you do try, please let me know /tag so I get to learn something too! This is the consistency right out of the refrigerator, it starts to loosen up as it sits out and gets to room temperature unlike store bought one, which makes dipping fruits much easier "