Vegan Nutella

Line a [baking tray] and preheat the oven to 350°F (180°C).

Spread the raw hazelnuts (1.5 cup) onto the [baking tray]. Bake for 10 - 12 minutes, until lightly golden, stirring once halfway. Start 10m timer

When cooled enough to handle, rub the peeled [raw hazelnuts] in a clean kitchen cloth so the skin falls off. Place the peeled [raw hazelnuts] in a high-speed [food processor] (ideally 600W or higher).

Blend for 4 - 5 minutes until a smooth butter forms. Add the plant milk (0.33 cup), refined coconut oil (1 tbsp), maple syrup (2 tbsp), dates (6 medjool), dutch-process cocoa powder (0.33 cup), pure vanilla extract (1 tsp), and salt (0.25 tsp), and blend again until smooth. Start 4m timer

Taste test. For a thinner consistency, add more [refined coconut oil] and [maple syrup] as needed. Enjoy! Store in a mason jar in the fridge for up to 2 weeks.