Melt chocolate over bain marie at low heat. Stir continuously until the chocolate is almost melted.

Remove from the heat and pour into a bowl, add ½ cup of coconut flakes, vanilla extract, almond flour and coconut milk cream.

Mix well until combined, if too runny add coconut flakes until you have a medium-set mixture.

Put in the freezer for 10 min until set.

Divide the mixture and roll into small balls, adding a hazelnut inside.

Pour remaining coconut flakes onto a plate.

Roll each ball into coconut and refrigerate until set, about 1 h.

Store in the fridge until ready to serve. Enjoy!