Notes
This recipe is very adaptable. It can easily be halved to make less or you can make the parchment paper a bigger size so that the dessert bars are not so thick. Or if you don’t like coconut flakes, then just leave them out of the peanut butter mixture. I like it for the texture it provides, but it is not essential.
Do not try substituting a silpat liner for the parchment paper. You do not want to have any off flavors from the liner coming out in the dessert.
Cut a piece of parchment paper into roughly a 9x9 size and place on top of a baking sheet.
In a glass pyrex/mixing bowl, place chocolate and coconut oil, and melt in the microwave, stopping every 20 seconds to stir. When just a few pieces of chocolate remain, stop the microwave and stir until completely smooth.
Spread 1/2 of the chocolate mixture out onto the parchment paper; reserving the other half for the top of the dessert bars. Place baking sheet into the freezer for approximately 10 minutes, until hardened.
While waiting for chocolate layer to firm up, take another mixing bowl and mix together the peanut butter, coconut flakes, and maple syrup.
Once the chocolate layer has hardened, remove from freezer and using a plastic spatula, spread the peanut butter mixture on top of the chocolate.
Scatter chopped hazelnut over the peanut butter mixture and then press the nuts down.
Return baking sheet to the freezer for another 10 minutes.
Once peanut butter has hardened, spread the remaining chocolate mixture on top of the peanut butter. Or, you can drizzle the chocolate mixture on top if you don't have as much left as you thought you would.
If desired, sprinkle a tiny bit of sea salt on top of the chocolate.
Return dessert to freezer for another 10 minutes. Once completely hardened, take out of freezer, cut into bite sized squares, and then return back to freezer until ready to eat.
This dessert will melt if left out of freezer for a long time. But normally you are eating it so quickly, it won't matter!