This homemade chocolate spread aka Nutella can be eaten straight out of the jar without regret. It's made with just a few healthy ingredients and so delicious.
Place hazelnuts on a baking dish in one single layer and roast in the oven for about 10 minutes on 360° F (180° C). Keep an eye on them as they burn quickly.
Remove nuts from the oven and let cool for 5-10 minutes.
To peal hazelnuts: place nuts in a bowl, stick another bowl on top of it and shake it vigorously.
Add (more or less) naked hazelnuts to a food processor and mix for 5-10 minutes until you end up with hazelnut butter, scraping down the sides as you go and pausing every other minute if necessary (if food processor gets hot).
Add cacao, maple syrup, vanilla and salt and process for another minute.
Gradually add plant-based milk, one tbsp at a time until the spread has reached your desired consistency.
Store in an airtight container in the fridge for up to a week.