Prepare water bath and heat. Chop the chocolate and melt in a water bath. Once chocolate is melted, remove heat, but continue to keep bowl over water bath.
75 g dark vegan chocolate
Add coconut milk, hazelnut butter, maple syrup, vanilla, optional salt and coffee and mix with a wooden spoon until everything is smoothly combined. TIP: If the whole thing starts to flake a bit no problem, just keep stirring until everything has combined into a creamy mass.
75 ml Coconut milk, 30 ml maple syrup, 90 ml Hazelnut butter, 1 Pinch of bourbon vanilla ground, Optional: a pinch of sea salt, Optional: 1 tsp soluble coffee powder
Allow mixture to cool briefly and then refrigerate (preferably overnight) until measurements harden.
Remove from refrigerator and shape into 10 even chocolates using a teaspoon. Press a hazelnut into the center of each, form into a ball and roll in the chopped almonds.
10 Piece Hazelnut kernels, 65 g Hazelnuts
Allow the finished chocolates to set in the refrigerator and snack as desired. If (which I don't think) there is any left over, store in an airtight container in the refrigerator for up to a week, and in the freezer for up to a month.