¼ to ½teaspoonsea salt(taste, and add as much as you'd like)
Instructions
Place the chocolate chips in the top of a double boiler over simmering water; heat and stir until smooth and melted. Alternately, you can place the chocolate in a microwave-safe bowl and heat in short bursts until the chocolate is soft and melted. Set the hot melted chocolate aside to cool.
Place the almonds in your processor. Process until they are well ground. Take a peek, then process again until the mixture is creamy like peanut or almond butter.
Add melted chocolate, oil, sugar, cocoa, and vanilla. Process again until all is well combined and smooth. Taste and add salt, as desired.
Pour the Nutella into a jar. Let cool at room temperature. Place a lid on top and store at room temperature. (see *Tips below) Consume it all within 2 weeks!
Notes
To prepare this recipe with hazelnuts, see Christie Matheson's original recipe for instructions on how to skin and toast hazelnuts.
Don't store the Nutella in the refrigerator or it will solidify. The mixture will be a thinner consistency until it comes to room temperature. It should stay a soft consistency. If it does happen to harden, just pop it in the microwave for a short burst and it will return to a soft consistency.
If you are preparing this recipe as gluten free, just be sure to use brands of chocolate and vanilla extract that are known to be GF.