Homemade Vegan Hazelnut Chocolate Spread

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

2. Optional: Using a towel or your hands, remove all the skin off the hazelnuts.

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

4. Add the rest and blend well.

5. Keeps in the fridge for 2-3 weeks.

Tips

1. For an even healthier version, use raw hazelnuts instead of roasted.

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