Set oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or silicone baking mat. Place hazelnuts on the sheet. Roast for 12 to 15 minutes. Watch them after the 10th minute if they are not browning too fast.

Remove from the oven and put onto a clean kitchen towel. Allow to cool until it is safe to touch.

When chilled, gently wipe the nuts with the towel until the skin falls off.

Place nuts in food processor and process until coarsely crushed. As necessary, scrape the food processor bowl's sides.

Process nuts until the start to liquify. It might take five minutes. As necessary, pause the food processor to scrape the bowl's sides.

Add powdered sugar and cocoa. Mix until well blended.

Pour the oil and vanilla in while the food processor is running. Process till smooth.

Add the salt and process for 5 seconds.

I added the chocolate chips are this point and processed till it all comes together. You may need to add more oil if the mixture clumps together.

Scrape the spread into a clean container. Store in refrigerator for up to 1 month.

If using coconut oil, you might need to soften the spread by letting it rest on the counter.