Preheat your oven to 350 degrees F.

Add the raw hazelnuts to a baking sheet that is large enough to spread them out in a single layer. Roast the hazelnuts for about 15 minutes. This will loosen the skins, making them easier to remove. It also makes the hazelnuts easier to blend.

Remove the nuts from the oven and let them cool enough to handle. Take a handful of nuts at a time, and vigorously rub them between both hands until the skins fall off. Transfer the nut without skins to another bowl and continue until all nuts have been peeled.

Add the nuts to a food processor and puree for about 10 minutes, until a butter is formed, scraping the sides as needed.

Place the chocolate chips in a microwave-safe dish and microwave them for 10 seconds. Give them a stir, and repeat. Continue in 10-second batches until the chocolate fully melts.

Once melted, mix in the oil until the chocolate and canola oil are fully incorporated.

Add the vanilla extract, powdered sugar, melted chocolate, and salt to the hazelnut butter and puree to mix. Taste to adjust salt, sugar, or vanilla.

Transfer to a clean airtight container and store at room temperature for everyday use. Should keep for up to three weeks.