Homemade Vegan Nutella

Preheat the oven to 350°F (180°C).

Spread the hazelnuts evenly over a baking sheet lined with parchment paper.

Roast the hazelnuts until golden brown and fragrant, about 10–12 minutes.

Then 10 min of waiting

Transfer the warm hazelnuts to a clean kitchen towel or work surface and rub them together vigorously to remove most of the papery skins.

Don't worry if some bits of skin remain; removing most of it ensures a smooth spread.

Transfer the peeled hazelnuts to a food processor and blend until completely smooth and a running hazelnut butter forms, scraping down the sides as needed, about 5–8 minutes.

Add the pitted dates, cocoa powder, plant milk, maple syrup, vanilla extract, and salt to the food processor.

Blend again until the mixture becomes rich, thick, and completely uniform.

Transfer to a clean glass jar and store sealed in the refrigerator.