Vegan Nutella!!!

Here’s the recipe. It’s a bit of a pain, but it’s worth it. Mmm..Heaven!! Eat this on bread, with peanut butter, in between cookies, on broccolli..whatever! It makes everything amazing!

4 ounces hazelnuts
2 tablespoons vegetable oil
2 tablespoons powdered sugar
4 tablespoons cocoa powder
1/2 teaspoon vanilla extract
12 ounces semisweet chocolate, chopped
3 tablespoons soy milk
4 tablespoons water

Toast the hazelnuts on a baking sheet at 450 degrees until the outer shell flakes off. While the hazelnuts are baking, combine the cocoa powder and sugar in a small bowl. Add the water and mix until it becomes a paste. Set it aside. In a metal bowl over a saucepan of simmering water, melt the chunks of semisweet chocolate and set aside. Remove the hazelnuts from the oven and peel them once they have cooled. Put them in a blender or food processor along with the oil, and blend until they have become hazelnut butter. Add the cocoa paste and blend more. Add the melted chocolate and blend again. By now, it should be a rough paste. To smooth it out, add in the soymilk and blend until the paste becomes smooth and spreadable. Voila…nutella.