Preheat oven to 350 degrees.
Place hazelnuts on a baking sheet and spread out. Toast hazelnuts in oven for 12-15 minutes. If the hazelnuts have already been toasted, reheat them in the oven for 5-8 minutes so they become easier to blend.
While the hazelnuts are cooling, prepare a double broiler and melt the chocolate. Set aside.
Remove excess skin from the hazelnuts, if possible, then add to a food processor.
Add ½ the chocolate and remaining ingredients to the food processor and blend for 60-90 seconds.
Scrape down the sides and blend until smooth and creamy. Season to taste. Chill or allow it to settle for 10-15 minutes before serving if desired.
Enjoy this spread over sprouted grain toast and top with sliced banana.