A hazelnut-cocoa spread for people who don't like Nutella much, and want something with a higher nut content and a bit more bite; less fake-milky, more nutty and cacao-y, in other words more goodness and less sugar and fat. Also (as it happens) dairy free.
We could call it 'Nottella'! Nah.

Nutella is only 13% hazelnuts. Nudossi (sold in Germany) does it better at 36%. But I wanted something with more hazelnuts than sugar.

Because I'm lazy, I started off with ground hazelnuts. The hazelnuts in the picture are professional models. They were not harmed in the production of this Instructable. I can't vouch for afterwards. I'd prefer not to talk about it, thanks.

This spread can be eaten on bread, but would also be a great filling for a cake.

Step 1: Ingredients

150 gr cane sugar
150 ml water
200 gr ground hazelnuts
cocoa powder (I used 2 heaped tablespoons)
raw cacao nibs (I used 2 heaped tablespoons)
50 ml sunflower oil
pinch of salt

Ingredients pictured above, just chillin' on the stovetop lid, blissfully unaware of what is next.

Step 2: Getting Started

Dump the cane sugar in a pot, add the water.
Heat up on medium heat, stirring occasionally, until the sugar is fully dissolved.

Step 3: Going Nuts

Once the liquid is completely clear, switch the heat off.

Add the ground hazelnuts and stir. Then stir 2 heaped tablespoons of ground cocoa in, and finally add 50 mls of sunflower oil.

Any neutral-tasting kitchen oil will do, except for coconut oil, as it's solid at room temperature.

Step 4: Getting Smooth

Now it's a good time to use a blender in order to make the mixture a bit smoother. I used a handheld model.

Safety note: remove plug from outlet before using your fingers to remove (and eat) every last bit of gooey goodness from blender blades.

Add two heaped tablespoons of cacao nibs and a pinch of salt. Stir well.

Step 5: Jar of Goodness

Now spoon your mixture into a clean mason jar. It fills up an Ikea 0.5 l jar quite nicely.

You're all done. Enjoy alone, share or give away! Go nuts, why don't you. This needs to be kept in the fridge though, or it will get moldy.

I eat this stuff on bread. I'm Dutch, and that's just how we roll. Or slice.

Step 6: The Spice of Life

Two possible varieties, both tried and enjoyed:

Add ground cinnamon. A big spoonful will give your concoction a nice rich aroma with a Christmassy feel.
Add chili powder or ground dried chilis if you like it hot. You're on your own with regards to amounts, though, because chili and personal taste differ wildly. But trust me on this: it's one hell of a combination.

More options:

Roast the ground hazelnuts in the oil, before adding them to the sugar syrup. This gives them a more intense nutty flavour.
One word: coconut. I've said too much...