Start by placing the roasted cocoa nibs into your high-powered blender or food processor. Blend on high speed until the nibs turn into a fine powder and start to clump together. This process may take a few minutes, so be patient!
Once your cocoa nibs have reached a paste-like consistency, add the coarse-grained granulated sugar and 2 teaspoons of hazelnut oil. Blend again until everything is well combined. If the mixture is too thick, add an additional teaspoon of hazelnut oil to achieve your desired smoothness.
Now it’s time to add a pinch of flaky sea salt. Blend once more to ensure the salt is evenly distributed throughout your Chocolate-Hazelnut Spread. Taste the mixture and adjust the sweetness or oil if necessary.
Using a rubber spatula, carefully transfer your homemade Chocolate-Hazelnut Spread into a clean jar or airtight container. Seal it tightly and store it in the refrigerator. The spread will thicken slightly once chilled.
