Mix all the base ingredients in a bowl, then transfer into a loaf tin lined with baking paper (I used a 22×12 cm loaf tin). Press down using a spatula and freeze for 15 minutes.
Break the white chocolate into a heat-proof bowl, then microwave for a couple of minutes to melt. Give it a stir every 30 seconds or so to make sure it doesn’t burn!
Fold in the hazelnut butter, then spread over the chilled base. Freeze again for 30 minutes.
Melt the dark chocolate and the coconut oil in a bowl in the microwave, then pour over the hazelnut layer.
leave to chill in the fridge until the chocolate is set, then remove from the tin and slice into squares.
Enjoy!
Store in an air-tight container at room temperature for up to 4 days. It’s best stored in the fridge if you live in a hot climate.
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