Deep-roasted hazelnuts are the whole point here — toasted until fragrant, rubbed free of their skins, then processed low and slow until they turn from crumbly bits into a glossy, pourable butter. Cocoa powder, powdered sugar, a touch of vanilla, and a pinch of salt get blended right in, giving the spread that rich, chocolatey depth without ever feeling heavy or overly sweet. A splash of neutral oil helps everything come together into a silky, spoonable texture that firms up beautifully once it cools. The whole process happens in a food processor, so there's no cooking required beyond that first quick roast — just patience while it blends its way from paste to smooth, glossy spread. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon; either way, it's a great homemade option to keep stocked for a dairy free kitchen.
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Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and roast for 12–14 minutes, until the skins are cracked and the nuts are deep golden brown and fragrant.
Transfer the hot hazelnuts onto a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute until most of the papery skins have come off. It is fine if a little skin remains. Let the nuts cool for 15–20 minutes until no longer warm to the touch.
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