Preheat the oven to 300F (150C).

Place the nuts on a baking sheet and let them toast for 15 minutes.

Let them cool.

In a small saucepan heat sugar and water over medium high heat until it turns golden brown. Pour the caramel over toasted hazelnuts and let cool completely. Break the praline into smaller pieces.

Grind in a food processor until it gets into a thick paste, for about 10 minutes.

Add the coconut oil, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as you like. Add the melted chocolate and mix to combine. It will thicken as it cools.

Store in a cool dry place, in your pantry, no need to refrigerate.