It's so easy to make your own version of Nutella---and you get to control the ingredients! I call mine Double Nut-ella because it uses both hazelnut and almond ingredients.
I have an ancient food processor and I’m not sure that that my instructions on speeds and times will work the same for your own food processor, but I don’t think you can mess this recipe up too much. Because one starts with hazelnut flour versus hazelnuts, I suspect that even a mini-food processor or perhaps even a blender will work, but I haven’t tried those methods yet.
I did not add any dairy-free milk when I made this recipe, but after sitting in the refrigerator overnight, some additional liquid was needed. I added some full-fat coconut milk, just stirring it in by hand. But you’re free to add dairy-free milk when you make this recipe, omit it, or add it later, if needed.
Similarly, you might decide you need less or different oil. The oil does settle a bit in the spread after time and the mixture needs to be stirred, but I didn’t find that to be a problem for me. I’d like to try using extra virgin olive oil next time as I usually love that in combination with chocolate.
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/chocolate-hazelnut-almond-spread-double-nut-ella/