Preheat the oven to 350F/180C. Roast the hazelnuts on a baking tray, for about 15 minutes. The skins will crack, and they will smell divine.
With the help of a dry towel, remove the skins by rubbing the hazelnuts with the towel. Remove as much as you can and separate the hazelnuts from the skins.
Process the hazelnuts in a powerful food processor, high-power blender or with a powerful stick blender until you get hazelnut butter.
Add the rest of the ingredients and combine.
Store in an air-tight jar in the refrigerator for up to a month.