Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet in a single layer. Roast for 10-12 minutes, or until the skins are slightly blistered and the nuts are fragrant. Be careful not to over-roast them.

Let the hazelnuts cool slightly. Place them in a clean kitchen towel and rub them together to remove most of the skins. It’s okay if a few bits remain.

Transfer the roasted and skinned hazelnuts to a high-speed blender or food processor. Blend until the hazelnuts turn into a smooth, creamy butter. This step may take 15 minutes in a food processor, and you may need to stop occasionally to scrape down the sides. At first, the nuts will turn into a powder and then get smoother and smoother as you blend.

Once the hazelnut butter is smooth, add the vanilla extract, cacao powder, sugar (start with ½ cup and adjust to taste), coconut oil (optional), and salt. Blend again until fully incorporated and smooth. The optional oil helps achieve a luscious, spreadable consistency. Blend again for another 5-8 minutes until a silky smooth consistency is created.

Taste your spread and adjust sweetness or cacao as desired.

Transfer your homemade Nutella to a clean, airtight jar. Store at room temperature for up to 2 weeks or in the refrigerator for longer freshness. Let it come to room temperature before using, as it will thicken in the fridge.