Very finely chop the chocolate and place in a medium size bowl.

In a seperate, smaller bowl, whisk together the coconut milk, almond butter and maple syrup. Place in the microwave and cook until very warm but not boiling, about 30 seconds. (Alternatively, heat a small saucepan over medium heat until just simmering).

Add the coconut milk mixture to the chocolate and loosely cover with a towel to keep the heat in. Don't touch for 5 minutes. Remove the cover and use a spatula to gently stir the chocolate together, until it melts completely. Add in the vanilla extract and place the creamy, smooth chocolate mixture in the fridge until hardened, about 2-3 hours.

While the chocolate is firming up, finely chop the hazelnuts and set aside.

Once the chocolate is ready, remove from fridge and use a tablespoon to scoop out a hunk of chocolate and then roll with your hands into a ball. Immediately roll the ball into the hazelnuts to cover and set on a plate. Repeat with the remaining chocolate (you should get about 10 truffles)

Enjoy truffles immediately or refrigerate for another hour for more firm truffles.

Store in the fridge for up to a week. For best flavor, let stand at room temperature for 10 minutes before eating.