Start by lining a 9'x5' loaf pan with parchment paper and set aside.
Now add the toasted and peeled hazelnut to a food processor and mix until the hazelnuts is smooth and creamy, this will take about 3-5 minutes. Add in the melted cocoa butter, maple syrup, cocoa powder, vanilla extract, and sea salt.
Pour the hazelnut mixture into the prepared loaf pan, spread with a rubber spatula and smooth into a tighly packed layer. Place in the freezer for 20 minutes.
In a small microwave safe bowl, add in the chocolate chips and the coconut cream and microwave in 30 second increments, stirring between each time.
Pour the chocolate ganache over the hazelnut mixture and freeze again for 10 more minutes or until the chocolate is set. Slice and enjoy!
Store in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.