To toast the hazelnuts, preheat your oven to 300F and spread the nuts on one layer on a large baking sheet. Toast the nuts for about 15 minutes until golden brown, then rub their skins off with a clean cloth. Set aside.
Toast the cocoa nibs by placing them in a saucepan over medium heat, stirring occasionally until they darken and are slightly shiny. Remove from heat and set aside.
Place the nuts and cocoa nibs in a food processor and chop them until they liquefy. Your processor will sound as if it’s throwing a hissy fit and about to implode, but keep your finger on the pulse button until you get a thick, lovely dark chocolate hazelnut butter. The nuts and nibs will first gather into a ball before turning into butter. To help move things along, you may need to scrape down the sides of the processor bowl to ensure that everything is pulverized.
Add the sugar, oil and espresso powder and pulse again, scraping down as needed until everything is well incorporated into a lusciously thick sauce. There will still be chunks of nibs remaining which will give a slight crunch to each spoonful.
Store the spread in clean and dry airtight containers/jars and refrigerate. Bring the spread to room temperature before using
**What are cocoa nibs?
Nibs are bits of fermented, dried, roasted and crushed cacao bean. That's it! Nibs you buy in a health food or gourmet grocery store are just chocolate that hasn't been ground and mixed with sugar yet. They're extremely good for you, and have an intense chocolatey taste, but aren't sweet at all.