Preheat oven to 350 degrees F.

In a medium bowl, combine hazelnuts, salt, and canola oil.

Mix until the nuts are evenly coated with oil and salt.

Spread the mixture in an even layer on a half-sheet pan.

Roast in the preheated oven for approximately 20 minutes, or until golden brown and toasted, rotating the pan halfway through.

Immediately transfer the roasted hazelnuts to a food processor.

Add vegan chocolate chips, hot strong coffee, cocoa powder, powdered sugar, and vanilla extract to the food processor.

Blend on high speed until the mixture is smooth and creamy, scraping down the sides as needed.

Continue blending for about 5 minutes to ensure all ingredients are fully incorporated.

Transfer the finished spread to a clean glass jar with a lid.

Store at room temperature or in the refrigerator for longer shelf life.