Preheat the oven to 375 degrees F (190 C) and place the hazelnuts in a single layer on a baking tray. Roast them in the oven for 12 - 15 minutes, or until darkened.

Remove tray from the oven and allow them to cool for just a few minutes but not completely. Take clean, and slightly damp towel and place a few handfuls of the nuts inside. Wrap it around them and rub together to remove the skins. (Get off as much as possible but don't stress it. They don't have to be perfect.)

Place the nuts into a blender or food processor and pulse until the nuts are finely ground like a flour.

Melt the chocolate with 1/3 cup coconut milk in a double boiler and, once melted, add to the blender along with the vanilla, maple, and salt. Blend until smooth and add a but more milk if needed. Store in an air-tight container in refrigerator.