Pre heat the oven to 180℃

Spread the hazelnuts onto an oven tray.

Place the tray in the oven for 2.5 minutes and then give them a shake before returning them to the oven for a further 2.5 minutes.  Keep a close eye on them, they burn quickly.  Cooking time will vary from oven to oven.  

Remove the hazelnuts from the oven.  This is the fun part; Choose a method for removing the hazelnuts skins:

1. Place the hot hazelnuts between 2 clean tea towel and rub together to remove as much skin as possible.

2. Or put the hazelnuts into a clean mason jar and shake vigorously to remove as much skin as possible.  You'll have to do this in several different batches.

Place the hazelnuts in the food processor and blitz for a few minutes, scraping the sides of the bowl down several times.

Add the coconut oil to the hazelnuts and continue to blitz.  Scraping down the sides of the bowl as needed.

Add the rest of the ingredients to the food processor and blitz until everything is combined and resembles an oily paste/spread.

Transfer the chocolate hazelnut spread into a clean mason jar and store at room temperature.