Preheat oven to 350°F (175°C).

Spread hazelnuts on a cookie sheet.

Bake for 15 minutes, stirring halfway through, until toasted and skins blister.

Remove from oven and let cool for 10 minutes.

Rub hazelnuts in a cloth towel to remove skins. It's okay if some skins remain.

Discard loose skins and let nuts cool completely.

Combine hazelnuts and cocoa nibs in a food processor.

Process until a fine meal forms, scraping down the sides as needed (about 5 minutes).

Continue processing until a butter-like mixture forms (up to 7 minutes).

Add sugar and cocoa powder; process for 2 minutes.

Add salt.

With the food processor running, slowly add hazelnut oil and continue processing for 3 more minutes.

Store in an airtight container in the refrigerator for up to 1 month.