Vegan Nutella

In my previous life, I was known to eat spoonfuls of Nutella for dinner. Its absence is sorely missed, but with a bit of tweaking, I've put together a replacement. It isn't quite as good (no preservatives, I suppose) but the chocolate to hazelnut ratio is there and the skim milk powder that I could never quite taste in the original is just as subtle when replaced with soy. 

NUTELLA INGREDIENTS:

4 cups hazelnut, pre skinned

1 cup sugar

1/2 cup water

1/2 cup unsweetened cocoa powder

1 tsp vanilla

NUTELLA DIRECTIONS:

First, make a caramel out of the sugar and water by combining them in a heavy bottomed sauce pan. Heat over medium heat until a light amber in color. Now, just like brittle, pour the caramel onto a line cookie sheet in a super thin layer. Allow this to cool. Break the cooled brittle to pieces and pop into a food processor. Blend like crazy until all the caramel has formed into  lovely, caramelly sand. 

Meanwhile, you can roast the hazelnuts. Don't make them too dark, watch them carefully! When theses are room temperature, put into the food processor and pulverize until you have hazelnut butter. Add the caramel bits, cocoa, and vanilla and whir together. 

I prefer my nutella at room temperature, though I know the sides of jars always recommend refrigerating them. So officially, this will last for a few months in the fridge, while as for me, I keep it just as long on the counter.