How to cook
Roast the hazelnuts at 390°F (200°C) for 10 minutes.
Rub them through a towel, in order to peel them.
In a blender (I used a nutribulet) put the dates, cocoa milk and coconut oil and at the end add the warm hazelnuts and vanilla for your chocolate spread.
Blend everything until you get a smooth chocolate cream.
Pour the homemade Sugar-Free Nutella into a jar and store it in the refrigerator.