Step 1

Preheat the oven to 300°F (150°C).

Step 2

Add all the hazelnuts to a large baking sheet and roast for about 10-12 minutes, or until they become super fragrant.

Step 3

Transfer the hazelnuts to a large sealable jar while they're still hot. Shake the jar until most of the skin comes off of the nuts. Put the hazelnuts back onto the baking sheet and remove any skin still attached to the nuts.

Step 4

Pour the hazelnuts into a food processor. Process for about 10 minutes until creamy. Scrape the sides of the food processor periodically during the process.

Step 5

Add the cocoa powder, confectioners swerve, vanilla extract, and salt to the food processor. Process everything until a thick and almost silky smooth chocolatey consistency forms.

Step 6

Pour it into a large sealable glass jar (you can store at room temperature for up to 2 weeks).

Step 7

Spread some on whatever you want, or grab a spoon and dig right in. Enjoy!