Spread the Hazelnuts (1 1/2 cup) onto a cookie sheet with baking paper underneath and bake for 10-12 minutes, until lightly golden and fragrant, stirring once halfway.
Remove from the oven and allow to cool. Then pickup handfuls at a time and rub firmly between your palms so the skin falls off. Alternatively, you can rub them in a clean kitchen cloth.
Toss the hazelnuts back and forth between both hands so the skin falls from between your fingers. Place the peeled hazelnuts in a high-speed blender or food processor.
Blend on high for 5 minutes, stopping occasionally to scrape down the sides, until a thin nut butter consistency is formed.
Add Dates (6) Unsweetened Soy Milk (1/3 cup), Coconut Oil (1 tablespoon), Maple Syrup (2 tablespoon), Unsweetened Cocoa Powder (1/3 cup) and Pure Vanilla Extract (1 teaspoon), Salt (1/4 teaspoon) and blend again for an additional 3-5 minutes until smooth and well incorporated.