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Title: Nottella

1 C toasted, skinned hazelnuts
2 T Frangelico or 1 1/2 t hazelnut extract
1/4 t vanilla extract
3/4 C confectioners' sugar
1/4 C unsweetened cocoa powder
10 T peanut or hazelnut oil

Empty the hazelnuts into a food processor and pulse into crumbs, and then continue until an oil pate forms. Add the hazelnut liquor, vanilla extract, confectioners' sugar, and cocoa. Blend until a crumbly mixture forms. Add 4-5 tablespoons of oil. Continue to pulse and add oil until a thick, spreadable mixture is achieved. If needed, add a bit more confectioners' sugar.

Store in the refrigerator in an airtight container.

From Veganomicon
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