Place Unsalted Hazelnuts (17 ounce) in a 350 degrees F (180 degrees C) preheated oven for about 10 minutes.
Remove from oven and let cool slightly. Transfer to a large kitchen towel and use your hands to move the nuts around to loosen their skins. Remove all the skins.
Add hazelnuts to a food processor and blend on low until a butter is formed, about 8 to 10 minutes total.
Scrape down sides periodically as you blend.
Once the hazelnut butter is smooth and creamy, add the Unsweetened Cocoa Powder (4 tablespoon), Pure Vanilla Extract (1 teaspoon), Honey (2 tablespoon) and Sea Salt (1/2 teaspoon) and continue blending until smooth and creamy.