You can substitute chocolate-hazelnut spread for the praline paste.

Make-Ahead: Praline paste can be made up to 3 weeks in advance. Store in an airtight container in a cool, dark place.

Toast 1/2 cup skinned hazelnuts (or pecans) and 1/2 cup sliced almonds in a dry skillet over medium heat until almonds are lightly browned, 3 to 5 minutes. In a small saucepan over medium-high heat, dissolve 3/4 cup sugar in 1/4 cup water and simmer until syrup turns golden brown, 10 minutes. Remove pan from heat, stir in nuts, and transfer to greased parchment-lined baking sheet. Cool completely, break into 2" pieces, and process in food processor until finely ground. Add 1 tablespoon vegetable oil and 1/2 teaspoon salt and process into a smooth paste, about 2 minutes.

Source: Hannaford fresh Magazine, November - December 2015