Recipe - Homemade Nutella

This recipe comes from Po Papa Joe's blog.

The hardest part about making this recipe is "skinning" the hazelnuts.  It isn't really hard, but takes a little time.  The product is a little different from commercial Nutella.  It is less sweet, but the taste of the hazelnut is more pronounced. I made two batches for my son-in-law for his birthday, and in his opinion, it tastes better because of it.

Nutella

INGREDIENTS

To skin hazelnuts
2	cups boiling water
3	tablespoons baking soda
1.5	cup hazelnuts
To make Nutella
1 1/2	cups Hazelnuts - peeled and toasted
1/2	raw cashews
1/2	cup Coconut Oil
1	cup Powdered Sugar
1/2	cup unsweetened natural cocoa powder
1 1/2	teaspoons vanilla extract
1/2	teaspoon kosher salt

INSTRUCTIONS

To skin hazelnuts
1.	Preheat the oven to 350 degrees fahrenheit Mix together the water and baking soda and bring to a boil in a medium saucepan (the water will foam up). Add the nuts and boil for 3 minutes. It's normal for the water to turn black. While the hazelnuts are boiling, prepare a medium bowl of ice cold water. After three minutes, use a slotted spoon to remove one test nut, placing the nut into the prepared bowl of ice water. Use your fingers to remove the skin, if the skin doesn’t come off easily, boil the nuts 1-2 minutes longer and try another test nut. When a test skin rubs off easily rinse the rest of the nuts in cold water and peel them by rubbing them together between your hands. Dry the hazelnuts and then spread them on a cookie sheet along with 1/2 cup of raw cashews and toast them for about 15 minutes.
To make Nutella
1.	Using a blender or a food processor blend the hazelnuts and cashews until they form a paste then add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible.
2.	Transfer your amazing homemade deliciousness into a sealable jar and store it in your pantry for up to 2 weeks (if you can possibly make it last that long).