- Preheat the oven to 350℉.
- Spread out hazelnuts on a large rimmed baking sheet. Roast until browned and fragrant, 10-15 minutes. Transfer to a kitchen towel, let cool until just warm, then rub nuts together inside towel to remove skins.
- Transfer nuts to a food processor and process until ground to a paste. Add chocolate, cocoa powder, monk fruit, coconut oil, vanilla, and salt. Process until very smooth, scraping down sides of processor bowl as needed.
- Store in an airtight container at room temperature for up to 3 weeks.