Melt the chocolate in a heat-resistant bowl over gently simmering water. Make sure the bowl is not touching the water.

If you need to make the melted chocolate more liquid, add some coconut cream to it.

In a food processor, grind the hazelnuts until they form a paste. Add the oil, erythritol, cocoa powder, and salt and continue processing until the mixture is as smooth as possible or as smooth as you like.

Add the melted chocolate and blend well.

Add coconut cream. Keep adding as much as you like (more or less than the recipe demands) to get the desired consistency.

Keep in mind that the Nutella will thicken as it cools.

Keep refrigerated for a couple of weeks. You can keep it even longer in the freezer.