Preheat oven to 375 degrees. Lay hazelnuts on baking sheet. In preheated oven, roast for 10 minutes. Let them cool when done.

Put cooled off hazelnuts in a food blender or processor and puree for about 5 minutes until they turn into a nice creamy, smooth butter.

Add your cocoa powder, powdered sugar, salt and vanilla. Puree for another minute. If you have a small blender like me, you may have to take a spatula in between pureeing to scrap the ingredients around to help blending process.

Add your oil, and puree for a few more seconds until the oil is well combined.

Pour hazelnut spread into a jar or container of choice. As long as you can seal it. I put mine in a mason jar. Make sure it is completely cooled before you seal it off.

Enjoy!