First, preheat the oven to 350F and roast the raw hazelnuts in the oven for 8-10 minutes.

While the hazelnuts are toasting, take out a medium sized bowl and heat up the coconut milk, coconut sugar syrup and salt. Stir over medium heat until the coconut sugar has fully dissolved into the coconut milk. Once the mixture is hot pour it over the dark chocolate (placed in a bowl) and wait for 1 minute. Then stir the mixture until chocolate is fully melted in the hot coconut mixture.

After the hazelnuts are done, remove them from the oven. Rub the hazelnuts to remove as much of the skin as possible.

Process the hazelnuts in a food processor until they become a very fine meal. Add the coconut chocolate mixture and the coconut oil and mix until smooth.

Bottle it up and keep it in the refrigerator for you to enjoy as wanted!