Nutella (dairy-free)

1. Roast the Hazelnuts – Preheat oven to 175°C (350°F). Spread 1½ cups raw hazelnuts on a baking sheet and roast for 10–12 minutes until skins crack and nuts are fragrant.
2. Remove the Skins – Wrap warm hazelnuts in a clean kitchen towel and rub vigorously to remove most of the skins. Some skin remaining is fine.
3. Blend – Place hazelnuts in a food processor and blend for 5–7 minutes, scraping the sides as needed, until completely smooth and creamy.
4. Add Remaining Ingredients – Add ¼ cup cocoa powder, ½ cup powdered sugar or maple syrup, ¼ cup neutral oil, 1 tsp vanilla extract, ½ tsp salt, and optional ¼ cup plant-based milk. Blend until smooth and spreadable.
5. Adjust and Store – Add more oil or milk for a thinner spread, or more sugar for sweetness. Transfer to an airtight jar. Refrigerate for up to 2 weeks. Let sit at room temperature before using if firm.

Notes:

• Blending hazelnuts takes patience — keep going for 5–7 minutes and scrape sides regularly until truly creamy.
• The more skins you remove, the smoother and less bitter the final spread.

Storage:

• Refrigerate in an airtight jar for up to 2 weeks. Let sit at room temperature for 10–15 minutes before spreading if it’s too firm.

Swaps:

• Use maple syrup instead of powdered sugar for a less sweet, more natural version.
• Replace hazelnuts with almonds or cashews for a different nut butter chocolate spread.

Tips:

• Roasting is the key step — it deepens the hazelnut flavor dramatically and makes the skins easier to remove.