1/2 cup cocoa powder
1/3 cup coconut oil
1/3 cup chopped hazelnuts
1/4 cup of golden syrup or pure maple syrup
1 teaspoon vanilla extract
Line a deep square baking tin with greaseproof paper.
Place all the ingredients into a food processor and blend for several minutes until smooth.
Transfer to the tin and smooth over the top with a palette knife.
When cooled down place in to the fridge to set.
Cut into manageable squares and store in an airtight tin in a cool place.