I am a life long fan of Hazelnuts and Nutella. I just love it, but who doesn't!
So when I heard about a little thing called RAWtella, my curiosity got the best of me. I honestly have never tried the product itself yet, but Scooch's lovely Raw Food contest inspired me to create my own recipe and give it a go.
What you see in this Instructable is the very successful end result I thought I'd share with you! I hope fellow hazelnut lovers will jump in and give it a go, I don't think you'll be disappointed!
Hope you enjoy!

Step 1: Your Supplies!

The following recipe makes roughly 1.5 Cups of Raw-tella.

For the Raw-tella:
2 Cups of Hazelnuts
2 Tablespoons Water
1/2 Cup Agave Nectar
2 1/2 Tablespoons Organic Cocoa Powder
1 Teaspoon Pure Vanilla Extract
2-4 Tablespoons Coconut or Flax Oil

Tools:
Measuring Spoons/Cups
Food Processor
Spoon or Spatula
Jar or Preferred Air Tight Container

Step 2: Lets Begin!

Grab your food processor and measure the Hazelnuts and water into it.

Step 3: Processing!

Process the Hazelnuts until they become finely powdered and begin to clump due to the water and oil from the nuts.
This will take roughly 2-5 minutes depending on your food processor.

Step 4: Processing Part 2!

Add in the rest of the ingredients and continue to process until you get a thick smooth, creamy mixture. This should be about 2-4 minutes.
Raw-tella does tend to be a thicker spread so don't fret about the end result you get. I only used 2 Tablespoons of Coconut Oil for mine, but if you do wish to have a thinner result use a couple more Tablespoons of Oil to your liking.

Step 5: Store and Enjoy!

Use a spoon or preferably a spatula to empty the homemade Raw-tella contents of the food processor into your mouth-Oops! I mean your chosen air tight container of course!
It will last longer and probably taste fresher refrigerated, but it is not necessary and you can keep it at room temperature if desired.
Because the ingredients are raw and organic, I don't suggest keeping it more than 1-2 weeks unless you freeze it long term. Though as I have not tried freezing any yet, I can't guarantee it will still taste the same.