Place hazelnuts on a tray and bake at 350ºF (180°C) for 10-15 mins until very fragrant and well roasted.

While still warm, rub them vigorously in a kitchen towel to remove as much of the skins as possible.

Place the hazelnuts in a food processor and blend until it forms a very smooth peanut butter-like paste, about 3-4 minutes. Note: While it is processing, make sure to scrape down the bowl so that all of the nuts get blended up well. You need the nut paste to be very smooth.

When the paste is smooth and shiny on top, add in the remaining ingredients: cooled melted chocolate, powdered sugar, cocoa powder, vegetable oil, and vanilla extract.

Continue blending all of these ingredients together for around another 90 seconds or so. Just like before, stop the machine to wipe down the sides to ensure everything is getting blended. When it is smooth and shiny, then it is done.

Store your Homemade Nutella in an airtight jar at room temperature for 4 weeks. Place it in the fridge for a longer life but just note that it hardens in the fridge, so you might need to microwave it to use again.