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!