How to Make It
Place hazelnuts, salt, chocolate, and vanilla into a blender. Starting on the lowest speed, blend mixture until crumbly—about 30 seconds to 1 minute. Increase speed and blend about 1 to 2 minutes until smooth and creamy, scraping down sides with a rubber spatula as-needed.
Use the rubber spatula to scoop chocolate hazelnut spread into an airtight container. Keep refrigerated.
We used dry-roasted, unsalted hazelnuts (one 16-ounce bag from Trader Joes) for convenience and nutrition. This variety contains no added salt or oils, which can add sodium, calories, and fat. You can roast raw hazelnuts yourself if preferred.