Place 1-½ cups of whole nuts on a foil-lined cookie sheet. 

Bake in the oven at 350 degrees for 15 minutes. This will loosen the skins.

Remove them from the oven and wrap in a kitchen towel for about ½ hour.

The skins will loosen as the nuts cool and then most of the skins can be rubbed off leaving the creamy colored nuts.

When the nuts are cooled, use a food processor to grind them to a fine, smooth paste consistency.

Add the oil, sugar, cocoa powder, vanilla and salt.

Continue processing until the mixture is as smooth as possible.

Melt chocolate in a double boiler (If you don’t have a double boiler, place a small saucepan in a larger saucepan filled with water set to boil). 

Mix the melted chocolate into the nut mixture. If it seems a little thick and hard to spread, you may add a tablespoon of milk.

The spread will thicken more as it cools.