Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.

Spread the hazelnuts onto the baking sheet, and roast in the oven for 12 minutes.

Place the roasted nuts into a container with a lid, and shake to remove almost all of the skin.

Add the hazelnuts and olive oil to a food processor, and pulse until smooth, and the oils have begun to be released from the nuts

In a bowl that is microwave safe, melt the chocolate chips until smooth.

Add the cocoa powder, melted chocolate chips, Swerve, vanilla and salt and to the food processor, and blend until smooth and creamy.

If the spread is too thick, add additional olive oil as needed until you reach your desired consistency.

Use immediately, or store in an airtight container in the fridge.