Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer and roast for about 10-15 minutes until fragrant.

Remove from the oven and let cool slightly. Place the roasted hazelnuts in a clean kitchen towel and rub together gently to remove most of the skins.

In a food processor, add the warmed hazelnuts and blend on high speed for about 2-3 minutes until a smooth hazelnut butter forms. Scrape down the sides as needed.

To the hazelnut butter, add cocoa powder, powdered sugar, sea salt, vegetable oil, and vanilla extract. Blend until all ingredients are well combined and mixture is smooth.

If mixture is too thick, add a bit more oil until you reach desired consistency.

Transfer your Homemade Nutella to a clean jar and store in the refrigerator for up to two weeks.

Enjoy spreading it on toast, drizzling it over desserts, or simply eating it by the spoonful!