Process the hazelnuts in a food processor workbowl until they form a coarse paste. You'll need to scrape the bowl down a few times to fully incorporate.
Add the remaining ingredients except the water and continue to process until somewhat smooth.
Slowly drizzle in the water until you achieve a smooth, emulsified consistency, keeping in mind that you might not need all the water, or might need a bit more.
Scrape the spread into a container and chill in the refrigerator until spreadable. It will keep for about a week. Bring to room temperature before spreading on toast, pouring over ice cream, or spoon directly into your mouth.
I like the organic, neutral flavor of Omega Nutrtion coconut oil* To toast hazelnuts, spread on a baking sheet and bake at 350 degrees for about 10 minutes, until the nuts turn light brown. I don't bother with trying to rub off the skins - I find it too much trouble and the results are about the same.