Preheat oven to 350 degrees Fahrenheit.

Spread the hazelnuts on a baking sheet and toast them for 10 to 12 minutes.

Rub the hazelnuts in a kitchen towel to remove most of the skins.

Melt the chocolate in a double boiler or microwave and let it cool.

Process the toasted hazelnuts in a food processor until they form a paste.

Add canola oil, powdered sugar, vanilla extract, and salt to the hazelnut paste. Mix well.

Mix in the melted chocolate until smooth.

Pour the Nutella into a jar and cool; it will thicken.

Seal the jar or spoon the Nutella for immediate use.