Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Add the raw hazelnuts in a single layer and bake for 15 minutes.
Remove from the oven and place a clean, dry dish towel over top the hazelnuts and rub your hands over the nuts to remove the skins. The rubbing back and forth will force most of the skins loose. Do this for about 30 seconds and remove the towel and continue with your bare hands when cool enough to do so. Don't worry if there are few stubborn skins that wont come off, as long as you get most of them.
Place your skinned hazelnuts in a high speed blender, like a Vitamix, or in a food processor and process until you get a nut butter. It will go from nuts, to a crumbly flour texture, to eventually a creamy nut butter. Stop and scrape down the sides as needed.
Now remove the nut butter and set aside in a bowl. To the same food processor, add the dates and begin processing. Then pour in 1/4 cup of the plant milk while the machine is running and process until smooth. Scrape down the sides as needed.
Now add the hazelnut butter back in, along with the remaining plant milk, cocoa powder, vanilla and salt and pulse a few times until blended. You may add an additional 2-3 tablespoons of milk if a thinner consistency is desired.
Store in a clean glass jar at room temperature for up to 2 weeks.
Recipe yields approx. 2 cups. Store in a clean glass jar at room temperature for up to 1 week. Refrigerate for up to 3 weeks.You may use either a high powered blender or food processor to make your nut butter. If using a food processor, scrape down the sides as needed, and pause to give your processor a break after every 30 seconds or so to prevent it from overheating.If you don't have a high powered appliance, soak your dates for 15 minutes and then drain before making your date paste to help them blend smoother.While both a food processor and blender work well, a high powered blender, like a Vitamix will yield smoother results.