Roast the hazelnuts on a cookie sheet for 15-20 minutes.
Remove from oven and spread the nuts on a dishtowel and rub them together until most of the skin comes off. Patience here, but keep at it as you'll get a smoother nut butter.
Add to a food processor and blend for 5 minutes or until very smooth.
Add the coconut oil and vanilla, then the melted chocolate.
Scrape the bowl until thoroughly mixed and smooth.
Stir in the salt and transfer to a jar.
Store in the refrigerator.
*Feel free to add your favorite sweetener if this isn't sweet enough for you. This will also depend on the sweetness of your chocolate. Add more oil for a looser spread.
https://www.youtube.com/watch?v=JDRn1B_vhac
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2017/01/chocolate-hazelnut-butter/