Preheat the oven to 350°F.

Line an 8x8 inch pan with parchment paper, leaving an overhang on 2 of the sides (this will make the blondies easier to remove later).

In a food processor, process the toasted hazelnuts until they begin to release their oils and become thick and smooth. Scrape down the sides of the food processor when necessary.

In a large bowl, whisk together the hazelnut butter, oil, and both sugars.

Add the almond milk and vanilla extract and whisk until smooth.

Add the flour, salt, and baking powder and stir gently with a wooden spoon or spatula until the mixture is mostly combines but still streaky.

Add the chopped chocolate and cacao nibs and stir gently until combine.

Pour the batter into the pan and top with chopped hazelnuts.

Bake for 20-22 minutes until the edges start to brown slightly.

Cool completely and cut into squares.