Spread the hazelnuts on a baking sheet and roast the hazelnuts for 8-10 minutes until the skin starts to peel off and the hazelnuts are fragrant.
Place the hazelnuts into a clean towel and shake/rub them to peel off the nuts' skin.
Transfer the skinless roasted hazelnuts into a food processor and process at high speed for 3-5 minutes. The time depends on your food processor speed.
Stop the food processor every minute, scrape down the sides of the bowl with a spatula, and process again until it turns into soft hazelnut butter.
Add the unsweetened cocoa powder, sweetener, coconut oil, and hazelnut extract.
Blend for about 1 minute to combine all the ingredients and create a smooth, consistent chocolate spread.
Transfer to a glass jar, and store in the refrigerator for one hour to thicken.
Sugar-free crystal sweetener: I used a monk fruit and erythritol blend. It does not contain calories, carbs, nor sugar. Other options are pure erythritol or a blend of stevia and erythritol. In the USA you can use Swerve, Natvia in New Zealand, or Purevia in Europe. Storage: This recipe stores well in the pantry for up to 1 month in a glass mason jar.Texture: Coconut oil is liquid at room temperature. If you want a thicker/creamier Nutella spread, place the jar in the fridge for 1 hour before using or keep it in the fridge. I do prefer a soft/runny Nutella, so we simply store this in the pantry.