I am lactose intolerant (which in a lot of ways makes being vegan easier I suppose) but I still get killer chocolate cravings. In desperation the other night, I looked up some dairy-free nutella recipes.
I found this recipe and decided to give it a go.
For the link-phobic, here's how I did it:
1 cup raw hazelnuts. I roasted them in the oven at 180C for 10 minutes until the skins were almost black, then rubbed them vigorously in a tea towel to get the skins off. Don't worry if you can't get them completely skin-free.
I popped them in a food processor and blitzed them. You'll get a fine powdery nut meal at first - keep blitzing, and make sure to scrape the sides occasionally. After a few minutes, the nut meal will ball up around the blade. Keep going. Eventually, you'll see the stuff liquefy as the oils come out. That's what you're aiming for.
Add 1/2 cup powdered sugar (icing sugar), 1/5 cup unsweetened cocoa and a teaspoon of vanilla extract. As you blitz again, drizzle in about 1/4 cup of peanut oil (vegetable oil is also fine). You'll end up with a slightly gritty texture, unless you have a thermomix or a professional nut grinder. BUT THAT DOESN'T MATTER, because it is DELICIOUS, and way better than the stuff you get in a jar. And vegan. :D
Those quantities made me about 2/3 cup of "nutella", which is all I needed. You can double or triple the recipe accordingly. Store in the fridge in an air-tight container and stir before spreading.