In a saucepan add in coconut milk and bring to a simmer on low-med heat for about 3-5 minutes while stirring so it doesn't burn then set aside.

In a medium sized glass bowl add in 1 cup finely chopped chocolate and pour hot coconut milk over top (do not mix) and place a lip or plate on top to cover and let sit for 5 min to melt.

Remove lid and give it a good mix with a spatula and the chocolate should turn into a silky ganache mixture.

At this point you can fold in the coconut oil, nutella and chopped hazelnuts until well combined. Let mixture cool uncovered for about 5 minutes then cover in plastic wrap and refrigerate for 2-3 hours to firm up.

Once your chocolate ganache mixture has cooled and set you can began spooning out 1 tbsp sized balls using either a melon baller or a mini ice cream scoop . Use your palms to roll the chocolate batter to smooth and compress it into a ball as best as you can. Place on a cookie sheet lined with parchment paper and repeat until you've used up of all the chocolate mix.

Set cookie sheet in the fridge uncovered for 15-30 to chill while you make your chocolate dip.

Fill a small saucepan with 2 inches of water then place a larger glass or metal bowl on top large enough so the bottom of the bowl doesn't hit the water the saucepan.

Bring the saucepan to the stovetop and add in your chocolate and coconut oil to the bowl and melt on low-med heat while stirring so the chocolate doesn't burn. Once melted set aside.

Next pierce your chocolate balls with a cake pop stick or toothpick and roll the ball around in the melted chocolate until coated, allow excess to drip off and then stick it into a styrofoam block to dry and sprinkle with your favourite topping.

Place them back into the fridge to set for 15 min and then you can package them up into little chocolate boxes with cupcake liners.