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Preheat the oven to 380F
Place the hazelnuts and almonds on a baking sheet and roast for 8-10 minutes until lightly brown
Remove from the oven and let cool
Transfer the nuts onto a clean kitchen towel and rub them together until the skin comes off
Place the nuts in a food processor and blend for 5-6 minutes until they turn into hazelnut/almond butter
Add sugar, cocoa, chocolate chips, salt and extracts, and continue to blend for 2-3 minutes
Slowly drizzle the oil and continue to blend the mixture for 8-10 minutes until smooth
Transfer the mixture to a clean jar and let it cool in the fridge for 10 minutes before use
Store in the fridge for 20-30 days