Roast all the peeled nuts on a baking tray or kadai till golden and nicely crisp from the outside.

In a food processor or a medium sized blender container, add the nuts and crush them on pulse (be very careful at the start,as we need the right texture) for a number of 3-4 times, till the oil starts to come out and the nut mixture becomes clumpy and all gets lumped up.Scrape the sides off in between.

Next, add the remaining ingredients except the oil into the mixture. Blend on low speed till all well incorporated and the mix starts to thicken and get coarser. Slowly add in 1 tbsp at a time into the blender or processor open area and keep on mixing well.

Make sure the mixture doesn't make the machine stuck, so keep intervals. Gradually the content will start to look more creamy and smooth as the oil in the nuts will be the trick that make an emulsion to happen.

Keep blending on with the oil just being added in the right proportion but not much. Finely there will be a smooth and thick chocolate spread in the end part. If you want to make a bit more smoother add a little oil but better to keep it like that.

Store in an airtight container and can be used upto 2-3 weeks ahead and even more, but hey lets see who will not be tempted to finish it at one go!