From My Bowl

0 Note: If your hazelnuts have a lot of their darker brown “skin” still on them, you can vigorously rub them between a towel to remove some of it. It won’t make too much of a difference though!
1 Make Hazelnut Butter: Add the hazelnuts to a food processor with an S-blade attachment. Process for 5 minutes, scraping the sides of the processor with a spatula occasionally. The nut butter should look smooth and glossy at this point; if it’s not, continue to blend for an additional 1 to 2 minutes.
2 Sweeten: Add the cocoa powder, powdered sugar, and salt to the food processor. Seal tightly and process until the “dust” that kicks up from the powders has settled, then stop the food processor and scrape the sides. Process again until smooth.
3 Make it Drippy: If you prefer to have a thicker nut butter, stop here. For a thinner nut butter add 1 tablespoon of avocado oil to the food processor and pulse until combined and the nut butter is more drippy. Add additional oil as necessary; keep in mind that the nut butter will thicken slightly as it cools.
4 Store: Transfer the nutella to a glass jar. Let it come to room temperature before sealing completely. Store in a dark place (like a pantry) at room temperature for up to 1 week at room temperature, or up to 1 month in the fridge. Note that the nut butter will thicken significantly if stored in the refrigerator.