You will need to roast the nuts. Place them on a cookie sheet lined with parchment paper and roast them on 300 degrees for 15 minutes. Your whole house will smell amazing!
Allow the nuts to cool down for about 10 to 15 minutes. Then try to rub as much of the skins off of the hazelnuts as you can. Don't worry if you cannot rub all the skins off. Just worry about the peels that can come off. The skins tend to be bitter so I remove as much as possible. The macadamia nuts will go from a light color to a toasted brown color when they are ready (as seen in the photos below).
Place all of the nuts in a food processor. You will use the pulse button to process these nuts into a spread. The nuts will start off as chunks, then go to a dusty powder but then eventually turn into a peanut butter type consistency once you process them long enough for the oils to naturally release. Don't be afraid to keep going during the process. The longer you mix them the smoother your spread will be in the end. I've attached photos of each step in this process so you can see exactly what I am talking about.
Next, add the remaining ingredients to the food processor: Cocoa powder, salt, sweetener and coconut oil and continue mixing it until the remaining ingredients have fully combined.
When it's done mixing, add the mixture to two small pint sized mason jars and store it in the refrigerator. The ingredients will seem a bit runny after you process it but hardens up a bit in the refrigerator. It's not so hard that you can't spread it but it's not runny either. It's a perfect consistency!
This spread tastes amazing! It has a nutty goodness that certainly pleases the taste buds. The consistency is not exactly super smooth as the real Nutella. It's more like an almond butter consistency that is a bit thicker. It's easy to spread and tastes incredible on a toasted piece of Cloud Bread!