Homemade Vegan Nutella with Hazelnuts and Cocoa

Roast the hazelnuts for 15 minutes at 180°C/360°F and then let them cool down.

Optionally, remove the skin from the hazelnuts using a towel or your hands.

Note: Removing the skin makes the nutella creamier, but it is optional.

Using a high-speed blender, blend the hazelnuts alone until you have hazelnut butter, scraping down the sides every minute or so.

Add the sweetener and cocoa powder and blend well.

Store the mixture in the fridge for 2-3 weeks.

For a healthier version, use raw hazelnuts instead of roasted.