Preheat oven to 350 degrees F (176 C) 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 (see photo). 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 vanilla and salt and blend well. Then add melted chocolate a little at a time and blend 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 stevia to taste, or 1-2 Tbsp maple syrup or agave (amount as original recipe is written). 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.
*If you don’t want to use melted chocolate, sub cocoa powder. Once the nut butter has formed, add 3 Tbsp cacao or unsweetened cocoa powder, vanilla, and sea salt and puree. Once incorporated, add 1-2 Tbsp maple syrup, agave, or honey if not vegan. Or - our preferred - coconut sugar to taste. PLEASENOTE: The more liquid sweetener you add, the firmer/stiffer the Nutella seems to get. Blend until creamy and smooth. *Recipe as written yields roughly 2 1/2 cups nutella spread. *Nutrition information is a rough estimate.