Homemade Nutella--Chocolate Hazelnut Spread

This is delicious. No sugar used in the recipe--just what naturally exists in some of the ingredients.
Source: I'm having trouble finding my source again. My claim: This recipe does not belong to me. In process of finding the right source.
Optional source (I didn't get my recipe from here, but it's close.) :http://chocolatecoveredkatie.com/2012/01/09/better-than-nutella/
Or, this may be as close as I can get to the original: http://sundaymorningbananapancakes.blogspot.com/2013/05/diy-kitchen-series-chocolate-hazelnut.html

The Stuff is super creamy and good.
Chocolate Hazelnut Spread

Ingredients:
2 c hazelnuts, soaked over night
1/2 c maple syrup
1/4 c raw unsweetened cacao
2 tbs grass-fed heavy cream
1/3 c grass fed raw whole milk
4 tbs organic virgin coconut oil
1 tsp fair-trade pure vanilla extract
1 dash unrefined sea salt


Directions:
Soak hazelnuts overnight in warm water and a pinch of salt.
Rinse before using.

Toast hazelnuts in oven at 375 degrees for 15 minutes on one side, then 15 minutes on the other side. Spread nuts on pan and turn over so as not to burn. Nuts should be dried and skin peeling. This will make it easier for the skin to come off. (I actually recommend peeling of the skin by hand before you toast the hazelnuts. The skin came off more easily when the hazelnuts were soaked.)

Let nuts cool.

Peel hazelnuts by placing in a bowl with a bowl on top an shaking vigorously. (This is a method to get the skins off if you haven't yet after soaking. This took a while for me.)

Blend hazelnuts first, pulsing until it reaches a nut butter consistency, about 3-4 minutes. Scrape the sides of the blender often so the nut butter can be smooth throughout.

Add syrup, cream, milk, coconut oil, and salt. Blend well. Then add cacao. Blend 2-3 minutes, pulsing, until all is integrated well. Add vanilla and blend a few seconds more. Taste it and adjust to your liking.

Refrigerate and enjoy. Keep in glass jar in the fridge. It keeps for a couple of weeks.

Makes abt 2 cups. a pint.



Eat with celery, crackers, bread, toast, morning hot cakes and foods, etc.

Darn. If I could find the real source, I'd really like to give the genius credit for whoever put together this recipe. I take no credit here.