Ingredients

• 1 cup hazelnuts
• 12 ounces vegan milk chocolate, chopped
• 2 tablespoons mild vegetable oil
• 3 tablespoons confectioner's sugar
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon salt

Directions

1. Preheat oven to 350 F.
2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven until they've browned, about 12 minutes. When they've slightly cooled, peel off the skin by rubbing them with a kitchen towel - it's ok if some of the skin remains.
3. Meanwhile, melt the chocolate in a medium saucepan over simmering water or in the microwave, stirring until smooth. Allow the chocolate to cool completely.
4. Take your toasted hazelnuts and, using a food processor (like a Cuisinart), grind the hazelnuts into a paste. Once you have your paste, add the oil, sugar, cocoa powder, vanilla, and salt and continue to blend until smooth (or as smooth as possible).
5. Add the melted chocolate and continue to blend well.
6. Strain the mixture to remove any remaining solids. The outcome will be a fairly thin mixture, but it will thicken as it cools. The Nutella will stay for 2 weeks in a jar.