Dry roast the hazelnuts in a frypan over medium heat, stirring often, until they are golden and fragrant, about 8 to 10 minutes.

While still warm, place the hazelnuts in a food processor and blend until crumbly. Keep processing until it becomes a smooth nut butter.

With the processor running on low, slowly add the oil to help smooth the mixture.

Add the cocoa powder, icing sugar, and a pinch of salt, then blend until everything is well mixed.

Store the Nutella in an airtight jar in the fridge. It will keep for several weeks and is great on toast or in baking.