1. Roast the hazelnuts in a preheated oven at 125°C for 20-30 minutes or until evenly golden brown. Alternatively, you can roast them in a pan over low heat, tossing occasionally.

2. If using hazelnuts with skins on, immediately transfer them onto a kitchen towel after roasting and rub to remove the skins. If using skinned hazelnuts, leave to cool directly.

3. Transfer the cooled hazelnuts into a food processor along with the jaggery and process until a smooth paste is obtained. This will take a good 8-10 minutes, so be patient. The mixture will go through stages of being a dry crumb, a rough dough, to finally a smooth paste.

4. Meanwhile, pour the cream over finely chopped dark chocolate and heat the two up in a microwave oven on medium heat, stopping and mixing at 30-second intervals. Take the mixture out when the chocolate is halfway melted. This will take about 1 - 1½ minutes. (Alternatively, you can achieve the same results over a double boiler.)

5. Using a whisk, mix until a homogenous, glossy mixture is obtained. You've just made chocolate ganache!

6. Once the hazelnuts have been processed to a smooth paste, add the coconut oil and salt. Process for a minute until well incorporated.

7. Next, add the chocolate ganache and process for a final 1-2 minutes until a smooth and silky paste is achieved.

Your healthy-ish Chocolate Hazelnut Spread is ready! Transfer it to a sterilised jar and enjoy! It will last 1-2 weeks at room temperature in a cool and dry place, and for a good 2 months in the refrigerator, but I'll bet you my own jar it won't last that long. ;)