Deep-roasted hazelnuts are rubbed free of their skins and ground in the food processor until they turn from crumbly bits into a glossy, pourable butter — that's the base of this spread, and it's a labor of love worth watching happen. Cocoa powder, powdered sugar, a drizzle of neutral oil, vanilla, and a pinch of salt get processed right in, turning that hazelnut butter into something deeply chocolatey and silky-smooth. It thickens up beautifully as it cools, landing in that perfect jar-worthy, spreadable texture that's begging for toast, pancakes, or a spoon straight from the container. The roasting step is what really makes this one sing, coaxing out a toasty, rich flavor in the nuts that plain raw hazelnuts just can't match. This one's a great fit for a vegan kitchen, letting you skip the store-bought jars with their long ingredient lists in favor of something you made yourself, exactly the way you like it.
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Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and roast for 12–14 minutes, until the skins are cracked and the nuts are deep golden brown and fragrant.
Transfer the hot hazelnuts onto a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute until most of the papery skins have come off. It is fine if a little skin remains. Let the nuts cool for 15–20 minutes until no longer warm to the touch.
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