4-Ingredient Vegan Nutella

Steps

1. Preheat oven to 350°F (176°C). Spread hazelnuts in a single layer on a baking sheet.
2. Roast raw hazelnuts for 12-15 minutes, or roasted hazelnuts for 8-10 minutes, until warmed and skins loosen.
3. Let hazelnuts cool slightly, then rub in a kitchen towel to remove most of the skins.
4. Add hazelnuts to a food processor or high-speed blender. Blend on low for 8-10 minutes, scraping down sides as needed, until a smooth butter forms.
5. Meanwhile, melt the chocolate using a double boiler or microwave in 30-second increments.
6. Add vanilla and salt to the hazelnut butter and blend well.
7. Add melted chocolate gradually, blending until fully incorporated. Taste and adjust seasoning if needed.
8. If additional sweetness is desired, add stevia, coconut sugar, maple syrup, or agave to taste, adding sparingly since liquid sweeteners will firm up the mixture.
9. Transfer to a clean jar and store at room temperature for 2-3 weeks or more.