Vegan Nutella

0 Heat your oven to 350°F.
1 Spread the hazelnuts on a baking sheet, and roast for 15 minutes.
2 Remove from the oven, and place into a food processor or high-speed blender. Blitz for a few minutes, until you have a thick and creamy nut butter. (You'll probably need to stop and scrape down the sides of the container a few times.)
3 While the nuts are processing, break the chocolate into small pieces and melt with the coconut oil (can be done in the microwave or on the stovetop).
4 Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, almond milk, vanilla extract, and salt. If using a date (for more sweetness), add at this time. Blitz for another couple of minutes, until everything is completely mixed together and smooth.
5 Transfer to an airtight jar, and store at room temperature or in the fridge for a thicker texture. It will keep for a month.