This easy and fun Vegan Nutella recipe yields a chocolatey, creamy, nutty, and rich spread, perfect for baked goods or spreading on sourdough. It lasts about a week, but you might find it hard to resist eating it all at once.
1: Preheat the oven to 400°F and line a tray with parchment paper.
2: Roast hazelnuts in the oven for 5 minutes.
3: Remove hazelnuts into a large glass jar and shake for 1 minute to remove most of the skins.
4: Transfer hazelnuts to a colander to sift out the skins.
5: Place hazelnuts in a food processor and process, scraping down the sides every couple of minutes for about 10 to 15 minutes until it turns into butter.
6: Once creamy, add the remaining ingredients and process for another 1 to 2 minutes to incorporate.
7: Transfer the mixture to a glass jar and enjoy on bread or baked goods.
