If you don’t have toasted hazelnuts, you can toast them in the oven or on the stove top. I prefer doing this on the stove top. For the oven, preheat oven to 180C (350F) and bake hazelnuts in a single layer on a baking sheet for about 10 to 15 minutes till a light brown. Let them cool.
In the meanwhile, melt the chopped chocolate over a double boiler and keep aside.
You can do this in a food processor, but I prefer using the chutney jar of my mixer blender. Run the toasted and cooled hazelnuts in the mixer blender till they’re ground as fine as possible. Make sure the hazelnuts have no skin on them.
If using the chutney or small jar of the mixer blender, transfer the powdered hazelnuts to a larger jar. Add the coconut oil, vanilla extract, salt and melted chocolate. Run in the blender until smooth and creamy, scraping down the sides of the jar for a homogenous texture. Makes two medium jars.