Add the hazelnuts to a baking pan lined with parchment paper and bake at 350 degrees for approximately 12-15 minutes, keeping a close eye on them so they don't over cook (they will burn if you leave them in too long).
Remove from oven and allow the hazelnuts to completely cool.
Using your fingers, peel off as much of the skins of the hazelnuts as you can (you don't have to get them all perfect).
Add the hazelnuts to a food processor and process until they turn into hazelnut butter. This will take approximately 5-7 minutes as the hazelnuts turn from nuts, to nut flour and then to nut butter. Stop and scrape the side every couple of minutes to help it along.
While the hazelnuts are in the food processor, add the chocolate chips and coconut oil to a small sauce pan and melt them on low heat, stirring the entire time so it doesn't burn. Set aside until the hazelnuts are ready.
Once the hazelnut butter is smooth and creamy, add the melted chocolate chips, vanilla bean powder and Himalayan pink salt. Continue to process until everything is well blended and the mixture is smooth and creamy (not grainy).
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The recipe and photographs for "Healthy Vegan Chocolate Hazelnut "Nutella" Spread" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
Recipe by The Healthy Family and Home at https://thehealthyfamilyandhome.com/gluten-free-vegan-hazelnut-nutella-ice-cream-with-chocolate-chip-cookie-chunks/