Start by making a hazelnut butter. Add the roasted hazelnuts to a food processor and blitz for approximately 10 minutes, stirring regularly with a rubber spatula to scrape down the sides of the bowl, until the nuts are smooth and creamy. Depending on your food processor this step may take a little longer, just keep going until they reach the desired consistency. Add a pinch of salt to taste.

Next make your ganache. Chop up chocolate into small pieces and place in a large, glass bowl.

In a small saucepan, heat coconut milk, maple syrup and vanilla, stirring until just starting to simmer. You want it to be nearly boiling but not quite.

Pour the hot coconut milk mixture over the bowl of chocolate and let sit for 5 minutes. Stir chocolate mixture until smooth, shiny and creamy.

To the ganache, add the hazelnut butter and mix well to combine. Place the bowl in the fridge for a minimum of 2 hours to set.

Using a cookie scoop or spoon, scoop out 1 tablespoon amounts of the hardened ganache and roll into balls using your hands. If the chocolate starts to melt in your hands, place the scoops of ganache in the freezer for 5-10 minutes before rolling. Once rolled into balls, press a whole hazelnut into the centre and roll again to smooth out. Toss the chocolate truffles in crushed hazelnuts and optionally dip in the melted chocolate. Set aside in the fridge for the chocolate to harden before serving.