Preheat the oven to 350°F (175°C).

Spread the hazelnuts evenly on a baking sheet.

Roast for 10-12 minutes or until the skins darken and crack.

Allow the hazelnuts to cool slightly.

Place them in a kitchen towel and rub to remove the skins. (Don’t worry if some skin remains.)

Add the roasted hazelnuts to a high-powered blender or food processor.

Blend on high speed for 2-4 minutes until the nuts turn into a smooth butter. Scrape down the sides as needed.

In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring between each, until fully smooth.

Add the melted chocolate, cocoa powder, vanilla extract, oil, powdered sugar (if using), and a pinch of salt to the blender.

Blend again until smooth and creamy. Adjust sweetness and texture to your liking.

Transfer the Nutella to a clean glass jar. Let it cool before sealing.

Keep it at room temperature for up to two weeks, or refrigerate it for an extended shelf life.