Vegan Chocolate Hazelnut Spread

Preheat oven to 350ºF.

In a medium bowl add hazelnuts, salt and canola oil and mix until oil and salt cover the filberts/hazelnuts. Pour onto a half-sheet pan and spread out in an even layer. Place on upper rack in oven. Roast until golden brown and toasted, rotating pan halfway through, about 20 minutes.

As soon as the hazelnuts are finished cooking, add the contents of the sheet pan into a food processor. Be careful—the hazelnuts will be very hot! Add the rest of the ingredients and turn on high and blend until smooth. Scrape down the sides of the food processor to make sure all is incorporated and smooth. This takes about 5 minutes.

Transfer the mixture to a glass jar with a lid. I keep mine at room temperature but it will last a long time in the refrigerator.