Preheat the oven to 350° F. Spread the hazelnuts in a single layer on a baking sheet and roast for 12 to 15 minutes, until fragrant.

Carefully put the roasted hazelnuts in a mason jar with the lid on and shake. The papery skins will fall right off. Remove the skinless nuts and put them in a food processor or a high-speed blender.

Grind the hazelnuts for about 5-8 minutes until they turn into a creamy hazelnut butter.

Mix the cocoa powder and warm water together until dissolved and smooth.

Add the maple syrup, cocoa powder mixture, vanilla, and 1/4 teaspoon salt. Blend for another 2-3 minutes until all the ingredients are combined and smooth.

Transfer to a mason jar or other airtight container. Store in the refrigerator for several weeks.