1/3 cup vegan chocolate hazelnut spread, room temperature (I use Justin's Nut Butter)
1/4 cup vegan shortening, room temperature (I use Earth Balance Natural Shortening)
3 tablespoons unflavored soy creamer (I use Trader Joe's)
1/2 teaspoon vanilla
1 cup organic powdered sugar
1 tablespoon cocoa powder
1. In a medium bowl, stir together the chocolate hazelnut spread, shortening, soy creamer and vanilla with a spoon, then use a hand mixer and beat on high setting until light and fluffy.
2. In a small bowl, mix sugar and cocoa until combined. Stir dry ingredients into wet ingredients with a spoon, then beat with hand mixer on high until very smooth. Store in refrigerator in a tightly covered container.
Note: If you use Earth Balance Buttery Spread instead of the shortening, you will get a great chocolate hazelnut buttercream but it will taste less like Nutella.
Source of recipe: Experimenting in the kitchen, trying to recreate the taste of the chocolate hazelnut spread I grew up with without any animal ingredients.