Preheat the oven to 300F and line a large rimmed baking sheet with parchment paper.
In a food processor, process the hazelnuts and almonds until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in the hazelnut meal, sweetener, cocoa powder and salt.
Stir in the hazelnut oil and vanilla extract until the mixture begins to clump together.
Spread the mixture evenly on the prepared baking sheet and press down firmly to help it clump together as it bakes.
Bake 15 minutes, stirring every 5 minutes or so, until beginning to crisp. Turn off the oven and let sit for another 20 minutes or so. Keep a close eye on it to make sure it is not beginning to burn. Let cool completely on the pan.