Over a medium heat, add the coconut oil, hazelnut butter, peanut butter and maple syrup. Stir until the mixture melts and is easy to stir. Remove from heat and transfer into a bowl. Cool completely.

Add the vanilla, cacao chips and a pinch of salt. Stir well.

Sift the coconut flour into the rest of the ingredients and combine well.

Transfer the mixture from the bowl into a lined loaf tin and press down with the back of a spoon until distributed evenly. Add more cacao chips at this point if you like, pressing them down so they are flat end up, pointed end down.

Place in the freezer for an hour to set and then remove and cut into pieces.

Store in the refrigerator.