Preheat oven to 350. Spread hazelnuts on a baking sheet. Bake 12-15 minutes. Allow to cool a little. Using a paper towel, gently roll the paper towel over the nuts to coax the skins off of the nuts. Discard skins. Add nuts and salt to a food processor or high speed blender. Process until smooth, scraping the sides as needed.
Melt coconut oil in microwave. Add oil, cocoa powder, maple syrup and vanilla extract to hazelnut butter in blender. Blend until well combined and smooth, scraping sides as needed. Serve immediately or store at room temperature.