Pre-heat oven to 400F. Line a baking sheet with parchment paper.

Spread hazelnuts on baking sheet. Roast in the oven for 8-10 minutes, or until browned and fragrant.

Once slightly cooled, place hazelnuts in a re-sealable container with the lid on and shake vigorously.

Repeat the process until all or most of the skins have been removed from the hazelnuts. You can alternatively rub the skins off yourself.

Place the hazelnuts into a food processor or blender. Process for 2-3 minutes until the nuts start to form a nut butter, scraping the sides as needed.

Add powdered erythritol/stevia blend, cocoa powder, avocado oil, and vanilla extract. Continue to process for 1-2 minutes or until the consistency resembles a smooth spread. The spread should be smooth and glossy.

Taste and adjust sweetener. You can add liquid stevia 2-3 drops at a time until you find a sweetness level you prefer. Store in an airtight container (for up to a month) and enjoy!