Vegan Pumpkin Hazelnut Chocolate Spread- Kinda Like Nutella

I love Nutella but figured I could make my own spread-- and decided to replace the milk with pumpkin! Don't spice it too hard though-- just a shake or two of pumpkin pie spice will do it. Dark chocolate chips are usually vegan, plus they give a richer flavor and go better with the pumpkin. Make sure your food processor blade is really sharp or else the hazelnuts will be too grainy. (1 SERVING = 1 TABLESPOON)

• Ready In: 10 mins
• Serves: 40
• Yields: 2 1/2 cups

Ingredients

• 1 1⁄2 cups  chopped hazelnuts
• 1⁄2 cup pumpkin puree
• 1⁄2 cup  dark chocolate chips
• 1  dash pumpkin pie spice
• 2  tablespoons canola oil

Directions

1. Pulse all of the ingredients except the oil in a food processor until finely blended.
2. Add the oil, about 1-2 tablespoons, until the mixture smooths over.
3. Place in a jar and refridgerate, will keep for about 2 weeks. Like storebought hazelnut spread, oil separation will be natural and you'll have to stir it a bit before using.