Preheat the oven to 160°C (320°F). Spread the hazelnuts on a baking tray and toast for about 12–15 minutes, until lightly golden. Watch them closely so they don’t become too dark.

If the hazelnuts still have skins, wrap them in a clean kitchen towel while they’re hot and rub gently to loosen the skins. Remove any remaining bits. Handle them carefully because they’ll be hot.

Let the hazelnuts cool until lukewarm, rather than completely cold. This helps protect the food processor and helps the nuts release their oils.

Put the warm hazelnuts in a food processor. Grind them, stopping to scrape down the sides as needed. They’ll go from crumbs to a clumping mixture, then to a thick, paste-like hazelnut butter. Keep grinding until smooth.

Add the cocoa powders, melted coconut oil, vanilla, melted chocolate, powdered sugar, and salt. Blend until the mixture is smooth and well combined.

Transfer the spread to a clean jar and let it cool. If a little oil rises to the surface as it cools, stir it back in.