Chop the chocolate into pieces.

In a double boiler (or a metal bowl placed over a pot of simmering hot water), melt the chocolate completely and remove from heat.

Place your jar of coconut oil in the hot water and once the coconut oil has liquified a bit, pour out 1/4 cup. Add that to the chocolate.

Now add the hazelnut butter, salt, and vanilla. Whisk well, until silky smooth. Taste the mixture and if you wish, add a little more salt, vanilla, or even honey or agave nectar if you think it needs a bit more sweetness.

Pour into an eight- and- a- half- by four- and- a- half-inch loaf pan that is lined with Gefen Easy Baking Parchment with an overhang so you can lift out the whole thing easily.

Pour the chocolate into the pan and sprinkle on the chopped hazelnuts. Allow the whole thing to rest in a cool place for at least three hours, at room temperature should be fine. (Though if your kitchen is very warm, and the block doesn’t harden enough to slice cleanly, you can place the pan in fridge for 15 minutes before slicing).

Remove the whole chocolate block once it has hardened and cut into squares. Enjoy!