Easy Vegan Nutella
  1. Preheat oven to 175°C (350 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.
  2. 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!
  3. 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.
  4. Melt the chocolate over a water bath and stir in coconut oil.
  5. Add the chocolate and agave syrup in hazelnut mass. Mix together a smooth Nutella.
  6. Then pour the Nutella in a clean glass jar with a tight-fitting lid.
  7. The Nutella lasts approx 1 month in room temperature.