Place hazelnuts in a food processor and pulse for a couple of minutes until it forms a thick paste.

In a small saucepan, melt the chocolate with the almond milk over low heat, stirring often. Add the vanilla extract and mix to combine.

Add the chocolate mixture to the food processor, and mix in the sea salt, cocoa powder, maple syrup and vegetable oil. Pulse again for a few minutes until everything is combined well.

Place the butter in the freezer for about 15 minutes to allow it to harden a bit. You'll want it to be not runny, yet still very easily spreadable.

Meanwhile, cut the stems of your strawberries off and scoop out most of the flesh with a butter knife. Once the butter is ready, remove from the freezer and use a butter knife to spread some into each strawberry. Serve immediately.