Preheat oven to 350 degrees F.

Spread the hazelnuts out on a single layer on a rimmed baking sheet and roast until dark brown about, 12 to 15 minutes (Watch them because they can burn easily).

Transfer the hazelnuts to food processor or blender.

Process the hazelnuts in a food processor until their oil is released and they form a smooth, loose paste, about 5 minutes, scraping down the bowl often.

Add the powdered sugar, cocoa powder, hazelnut or coconut oil, vanilla extract and salt and process until fully incorporated, scraping the bowl as needed; takes about 3-5 minutes.

The mixture will start to resemble the consistency of peanut butter.

Transfer the spread to a jar or container with an airtight lid.

Store it in the refrigerator for up to 1 month.

Makes 12 oz