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• Preheat oven to 350 degrees F (180 °C). Spread hazelnuts flat on a baking sheet. Roast for a total of 12-15 minutes

• Place toasted nuts on clean, folded in half dish towel and roll the nuts around to loosen the skins (remove as much of the skin as possible)

• Add hazelnuts to a food processor and blend until a butter-like consistency is formed (about 8-10 minutes total) scraping down sides as needed

• Add in the powered sugar, cocoa powder, coconut oil, vanilla extract and salt

• Blend again, untill all of ingredients are well combined

• Transfer to a glass container and store in the refrigerator for up to 3 weeks