Coconut Hazelnut cream

1. Line a 6×6 inch pan with parchment paper, set aside.
2. In a food processor or a high speed blender, blend the shredded coconut alone until you get a fine powder. Then add the coconut cream, melted coconut oil and maple syrup. Blend together until a thick and creamy dough forms. This should take about 2-3 minutes depending on the power of your food processor. 
3. Transfer the coconut dough in a mixing bowl and fold in the crushed roasted hazelnuts. Mix by hand to incorporate.
4. Place the dough into the prepared pan and press it in an even and compact layer, using your hands or a spatula. Smooth and flat the surface. Place in the freezer for 20 minutes to firm up. In the meantime, prepare the chocolate.

Vegan Milk Chocolate

1. Add the coconut sugar to a high speed blender and blend on high until a fine powder is achieved.
2. Add the powdered coconut sugar, melted coconut oil, coconut cream, cocoa powder and salt to the cup of an immersion blender. Blend back and forth to combine, until smooth and creamy. Divide the chocolate preparation in two equal parts.

Assembly

1. Remove the pan from the freezer and pour one half of the chocolate on top. Immediately spread it using a spatula to totally cover the coconut layer, and smooth the surface to form an even layer. Return in the freezer to set, about 20 minutes.
2. Once the chocolate layer has firmed, carefully remove from the baking dish, flip and place back in the dish. Now, the chocolate layer is at the bottom and the coconut layer is on top.
3. Pour the other half of chocolate on top, spread and return to the freezer to set for about 20 minutes.
4. Remove from fridge and carefully remove from the dish. Place on a clean cutting board and slice into squares.
5. Store in fridge in an airtight container and remove from the fridge 5 minutes before eating to soften.