Homemade Nutella (all Natural)

So a discussion involving Nutella the other day got me thinking - I totally agree with having treats in moderation, but I'm also trying very hard to cut out ALL processed foods (as much as I can), including refined/non-natural sugars. There are so many healthy, non-processed treats out there that I don't feel deprived by cutting out the processed sugary crap that I just don't need in my life anymore. I won't buy nutella anymore because it's got so much processed sugar in it. That said, I LOVE hazelnuts and chocolate and think they can be incorporated into a healthy diet. SO... I found some recipes for homemade chocolate-hazelnut spread! There's 2 different recipes below - they're pretty similar. One uses Agave nectar, and one uses Honey. I'm going to try the 1st one this weekend - I may cut down on how much honey I put in, since I've found I don't need foods to be as sweet anymore.

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From http://thesimplespatula.blogspot.com/2010/02/all-natural-nutella.html

1 cup hazelnuts
Pinch of salt
5-6 tablespoons honey
1/4 cup unsweetened cocoa powder (preferably organic and fair trade)
1 Tablespoon vanilla
2-3 tsp olive oil

In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed
Add the cocoa, honey, vanilla, oil and salt. Process until well blended
Spread on a slice of bread (or everything).

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From http://familystylefood.com/2010/06/homemade-nutella/

Roasted Hazelnut Chocolate Spread
2 cups toasted hazelnuts *
1/2 cup agave nectar
1/4 cup liquid coconut oil or hazelnut oil
1/4 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
about 1/4 cup cold water

Process the hazelnuts in a food processor workbowl until they form a coarse paste. You'll need to scrape the bowl down a few times to fully incorporate.
Add the remaining ingredients except the water and continue to process until somewhat smooth.

Slowly drizzle in the water until you achieve a smooth, emulsified consistency, keeping in mind that you might not need all the water, or might need a bit more.

Scrape the spread into a container and chill in the refrigerator until spreadable; it will keep for about a week. Bring to room temperature before spreading on toast, pouring over ice cream, or directly into your mouth...

* To toast hazelnuts, spread on a baking sheet and bake at 350 degrees for about 10 minutes, until the nuts turn light brown. I don't bother with trying to rub off the skins - I find it too much trouble and the results are about the same.