Mama Sabs is getting her Christmas Present early
Also happy to say this spread contains no Palm Oil, something that chocolate spreads are notorious for.
(unless it was in the chocolate? I checked the ingredients, it didn't mention Palm Oil, so I must be in the clear)

Recipe (makes one medium to large jar)

75g Chopped, Roasted Hazelnuts
100g Dark Chocolate (70-80% Cocoa)
100ml Condensed Milk
2tbsp Hazelnut Oil
3tbsp Hot Water
A Pinch Of Sea Salt

0.5 / 1. If for any reason your Hazelnuts aren't roasted, preheat your oven to 180*C and toast the hazelnuts on a small baking tray for about 5-7 minutes.
Remove and allow them to cool before transferring to a food processor or bean grinder. Grind until they become an almost-smooth, damp paste.

2. Warm the condensed milk and oil in a small pan over a low heat, then add the dark chocolate. Add a pinch of salt and the hazelnut paste and mix well.

3. Transfer the mixture to a blender or food processor and add the hot water. Blend until the mixture has a thick, spreadable consistency.

4. Spoon into a sterilised jar and allow it to cool before using.
(Will keep for up to two weeks in the fridge)

(4.5. Lament your life choices and the fact that you didn't have a food processor or stand-blender and had to resort to using your coffee grinder and a hand-blender for this recipe)

Extra Note - I was unable to find Hazelnut Oil in my local shops and instead used Groundnut Oil.