Preparation
Line an 8x8 inch (20x20 cm) dish with parchment paper, leaving an overhang on the sides to use as handles.
Place the hazelnuts in a food processor and pulse until coarsely chopped; set aside.
In a medium bowl set over a pot of simmering water (a double boiler), combine the melted coconut oil, cocoa powder, almond butter, sweetener, vanilla extract, peppermint extract, and salt.
Stir gently for 5-10 minutes until the mixture is completely smooth and glossy.
Remove the bowl from the heat.
Fold in the chopped hazelnuts and shredded coconut, stirring until every piece is evenly coated in the rich chocolate mixture.
Pour the mixture into your prepared dish and use a spatula to spread it into a flat, even layer.
Transfer the dish to the freezer for at least 15 minutes, or until the chocolate is completely set and firm to the touch.
Once set, use the parchment paper handles to lift the block from the dish.
Place it on a cutting board and slice into 12 bars.
Serve immediately or store in the refrigerator.
Taste the chocolate mixture before adding the nuts and coconut. Different sweeteners vary in intensity, so you may want to adjust the amount to your personal preference.
