Not-tella Chocolate Hazelnut Spread

Preheat the oven to 350ºF (176ºC).Place the hazelnuts on a cookie sheet in a single layer. Bake in the oven for 10 minutes, or until they are lightly browned and smell toasty. Don’t go for a deeper brown, else your spread will taste burnt.Remove from the oven and cool. If your hazelnuts came with the skins on them, rub them lightly with your fingertips to shuck off the skins.For Vitamix: Place the cooled hazelnuts in the blender container, secure the top on the container. Using your manual speed, start on speed 1, and quickly increase to speed 10, using your tamper to push the nuts down into the blades as needed until the mixture is creamy and liquid - approximately 1.5 minutes.Remove the lid plug and add the chocolate in three portions, running the machine for 10 seconds between each addition to combine the material.For Blendtec: Using the TWISTER Jar - you will need to blend in two portions. Place half the nuts and chocolate in the jar and use your highest SPEED, turning the lid/tines counterclockwise as it blends to combine - about 1 -2 minutes. Repeat with remaining half.For Blendtec: Using the FOURSIDE or WILDSIDE Jar - first add the hazelnuts to your jar and use SPEED 9. If blade spins freely stop the machine, scrape ingredients towards the blade and repeat process until creamy - about 4-6 minutes. Add the chocolate half at a time and repeat process above until combined.You will then have an ultra-smooth “Not-tella” spread!Pour out the spread into a ceramic or glass storage container and cover. Don’t worry that it is pourable at this stage of the game; it will thicken up as it cools.Cool for at least 3 hours and enjoy!All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes