Preheat your oven to 350 degrees Fahrenheit and put your hazelnuts on a baking sheet in a single layer. Roast for 15 minutes.

Once roasted, remove from the oven, and let them cool off for a few minutes. 

Then place them in a clean towel and peel off the skins. You can peel them off with the towel, while you shake them around. This doesn’t have to be perfect, as long as the majority of the skin is removed.

Place the hazelnuts in a high-speed food processor for about 10 minutes or until creamy.

Break the chocolate into pieces and place in a microwave safe bowl and heat for about 2-4 minutes (depending on the strength of your microwave), in increments of 30 seconds, until fully melted. Make sure to stir every 30 seconds so they can melt evenly.

Once the hazelnuts are creamy, add melted chocolate, vanilla extract, and salt. Mix 1 more minute.

Store in an airtight jar at room temperature for up to 2 weeks.