Regular Version:
Melt the Chocolate:
Chop the white chocolate and melt it in the microwave at half power, stirring every 30 seconds until completely smooth and no chunks remain.
Process the Hazelnuts:
Place the hazelnuts and salt in the bowl of a food processor fitted with an S-blade. Process until the mixture resembles coarse nut meal. Add the vanilla extract and oil, then process again until a smooth paste forms.
Combine with Chocolate:
Pour the still-warm white chocolate into the food processor with the hazelnut paste. Blend until fully combined and you achieve a silky, runny consistency.
Let it Set:
Pour the mixture into a jar and let it sit for 6-8 hours or until it firms up and becomes spreadable.
Vegan Paleo Version:
Melt the Cocoa Butter:
In a small saucepan, heat the cocoa butter over medium-low heat until completely melted.
Process the Hazelnuts:
Place the hazelnuts and salt into a food processor fitted with an S-blade. Process until the mixture resembles coarse nut meal. Add the melted cocoa butter, maple syrup, and vanilla extract, then process on low until the mixture becomes silky, runny, and pourable.
Let it Set:
Pour the mixture into a jar and allow it to sit for 6-8 hours, stirring every 30 minutes to prevent the cocoa butter from separating and floating to the top. The spread will firm up as it cools.