Copycat Vegan Nutella

Preheat oven to 350ºF/ 177ºC/160ºC (Fan).

Layer hazelnuts on a sheet of baking parchment on an oven tray. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.

Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. You want to get as much as possible off because this makes for a creamier chocolate spread.

Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender. Blend on low until a butter is formed - about 8-10 minutes total - scraping down sides as needed.

In the meantime, heat the chocolate in a bowl placed over a pan of boiling water making sure the pan doesn't touch the water as this can cause the chocolate to burn. 

Once the hazelnut butter is creamy and smooth, add the melted chocolate, sea salt, and vanilla extract. Blend/puree again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.

Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.