Basically blending is the key... Toast hazelnuts in the oven for 5 minutes, rub to take off the peels and then blend until the nuts butter is formed. Melt gently dark chocolate, and set aside. Dissolve unsweetened cocoa with rice milk, add agave syrup and a pinch of salt. Mix all the mixtures together, pour in glass jars and keep in the fridge for up to two weeks. Let me warn you: it won't last that much!