Pre-heat the oven to 170'C.
Chop the chocolate into small chunks, if necessary. Place in a heat-proof bow along with the oil, and sit on top of pan of barely simmering water, making sure that the bottom of the bowl is not in contact with the hot water.
Place the hazelnuts in the oven, and leave to roast until they begin to turn golden, about 10 minutes.
If needed, peel the hazelnuts by rubbing the still-hot nuts between with a tea towel.
Leave to cool down slightly.
Place the warm hazelnuts in a food processor, and blend until smooth.
When the chocolate is melted, stir until smooth, and add to the hazelnut butter along with the salt. Blend on a low speed.
Pot up and keep for later or serve straight away.
This hazelnut and chocolate spread will keep for about two weeks.
«Try varying the flavour by substituting the hazelnuts with other nuts, such as almonds, pecans or pistachios.»
Everyone (or at least a good number of us) has a jar of the store-bought stuff in their cupboard. This version may not necessarily be healthier, but it contains easily recognised ingredients and no dodgy fats, and is dairy-free!