To start making the Nutella you have to lightly roast the hazelnuts and take the skin off of them. Preheat the oven to 350 degrees and evenly spread the hazelnuts on a baking sheet. Bake for 20 minutes to lightly roast them. Let them cool for a few minutes before taking off the skins or you will burn your fingers. You want most of the skins to be removed. This process is a little tedious, but makes a big difference (It took me about 5 minutes)
In a saucepan heat the coconut milk on medium until it just starts to steam. You don't want it boiling hot, but just warm enough to make creamy Nutella
In a high powdered blender or food processor add all of the ingredients and blend on high for 45-60 seconds. With my blender I used my tamper to make sure everything was mixing well. If you blender isn't high enough speed then I should recommend using a food processor. You will have to bend it for a few minutes to get it to blend together
Once smooth, scoop the Nutella out of the blender into a glass storage container or pint sized mason jar. It makes about 2 cups of Nutella so it fits great into a pint mason jar.
*If you want a sugar free Nutella you can omit the raw honey and add an additional 2 teaspoons of Stevita stevia
Recipe by Meghan Birt at https://meghanbirt.com/2013/12/nutella-stuffed-cookies/