Preheat oven to 350⁰F. Add hazelnuts to a baking sheet in a single layer. Roast for 12-15 minutes.
Remove hazelnuts from oven and cool slightly. Transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. Add the skinless hazelnuts to a high-speed blender. Blend on low until a butter is formed - about 8-10 minutes total - scraping down sides as needed.
Heat the chocolate over a double boiler or in the microwave in about 30-second increments until melted. Set aside.
Add the melted chocolate to the hazelnut spread along with hemp seeds, sea salt, coconut oil, and vanilla. Blend until mixed together. Transfer to an airtight preferably glass container and store at room temperature for about 2-4 weeks.
*If using hazelnuts already roasted, and the skins are still on them then roast for 8-10 minutes to remove the skins.
Serving size: 2 tablespoons Calories: 160 calories, Fat: 14 grams, Saturated fat: 4 grams, Carbohydrates: 7 grams, Sugar: 4 grams, Fiber: 2 grams, Sodium: 20 milligrams, Protein: 4 grams, Cholesterol: 0 milligrams