Preheat oven to 400F.

Line a baking tray with a silicone baking mat and spread the raw hazelnuts out on the tray. Bake for 8-12 minutes, removing them from the oven briefly to give the tray a shake halfway through. By the end of the baking time they should smell fragrant and be slightly darkened.

Let the hazelnuts cool just a couple minutes (just enough that they can be handled). While the hazelnuts are still warm, transfer them onto a kitchen towel (this process may stain the towel, so I suggest using one that you don't mind getting dirty!). Gather the corners of the towel and hold it closed with one hand, and use your other hand to roll the nuts around within the towel to remove most of their skins. You want to remove as much of the skins as possible, but it doesn't have to be perfect! Discard the removed skins.

Add your hazelnuts to a food processor or high powered blender (I personally like the food processor a bit more as it gives our spread a bit of texture, but if you prefer a super smooth spread then use the blender!). Blend/process until they create a nut butter, scraping down the sides of the blender or food processor as needed. This process takes 3-4 minutes in my food processor, but the time will vary a bit depending on your appliance. (You may have to trust the process here at first - the hazelnuts will start to look chunky and dry when you first start blending, but as you keep processing they will start to release their natural oils and break up more, making the nut butter smoother).

Add cocoa powder, vanilla extract, salt, and maple syrup to the blender or food processor. Blend/process until everything is incorporated.

Add nondairy milk 1 tablespoon at a time and blend until your desired consistency has been reached. Give it a taste test and add more maple if you'd like it sweeter.

Use as a spread on toast, crackers, paired with fresh fruit, or whatever else your heart desires!