For the Hazelnut Butter:

1. Toast the hazelnuts for 15 minutes at 350°F for 15 minutes.
2. Immediately transfer the hot hazelnuts to a kitchen towel and then encasing them in the towel rub them to get the skins off. (Don't worry if you can't get them all off.)
3. Transfer the nuts to a food processor and process to butter.
4. This will take 5-7 minutes, stopping to scrape the sides a couple times to make an even paste.
5. At this point you can add the optional sugar and if the paste seems too dry you can add the oil for a creamier spread.

For the Truffles

1. Melt the vegan milk chocolate and heat the almond milk
2. Pour the warmed almond milk into the melted vegan milk chocolate whisking constantly to a smooth ganache
3. Add the pinch of salt and the vanilla extract and the hazelnut butter last.
4. Whisk smooth.
5. Refrigerate overnight.
6. Once the ganache is firm enough to handle scoop it will a scoop and then flatten each ball and place 1 roasted hazelnut in the center, roll the truffle encasing the nut inside.
7. Dip the truffles in chopped hazelnuts to coat them evenly, refrigerate until needed