3 c. raw or roasted unsalted hazelnuts

2/3 c. (3.4 ounces) dairy free dark chocolate, chopped

1 t. vanilla

1/2 t. salt

Preheat oven to 350º F and add hazelnuts to a baking sheet in a single layer. 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 it yields a creamier Nutella. But it doesn’t have to be perfect!

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 over a double boiler or in the microwave in 30 second increments. Set aside.

Once the hazelnut butter is creamy and smooth, add the melted chocolate, salt and vanilla. Blend/puree again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired. If your Nutella isn’t sweet enough, add 1-2 Tbsp maple syrup or agave. NOTE: Just know the more liquid sweetener you add the firmer/stiffer the Nutella will get, so add sparingly.

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

Minimalist Baker: 4-Ingredient Nutella (Vegan and Gluten-Free)