If youre nuts are not already toasted, place on a rimmed baking sheet and pop into a 300F oven for 20 minutes or until the skins are beginning to crack.
Transfer toasted nuts onto a clean dish towel, folded over the nuts, and roll them around to loosen the skins. Remove as much as the outer skins as you can, without driving yourself crazy.
Pop the hazelnuts into a food processor and blend for 2-3 minutes or until it looks like nut butter (it will be thick and creamy).
Add in the powdered coconut sugar, cocoa powder, hazelnut oil, vanilla and salt. Blend again, until all of the ingredients have come together and create a rich and creamy chocolate hazelnut spread. If the mixture seems to thick, add an extra teaspoon or so of oil, until you reach the desired consistency.
Transfer into an airtight container and store in the fridge for up to one month. Enjoy!