In a bowl, microwave the chocolate with the coconut oil on 50% power in 30 second increments until melted, stirring every 30 seconds.
Prepare 12 silicon muffin molds on a baking sheet and add a thin layer of chocolate to the bottom of the molds. Place in the freezer for 5-10 minutes.
In a high speed blender, puree the hazelnuts with the coconut oil, cocoa powder, sugar, and salt until very smooth. Transfer to a bowl.
In the blender, puree the cream cheese with 1/3 cup of nutella until smooth. Add maple, to taste, if desired. Transfer to a piping bag.
Pipe mounds (that look a bit like poo) onto the frozen chocolate bottom in the muffin tins, being careful not to touch the sides. Cover the mounds with the melted chocolate and top with the chopped hazelnuts. Transfer to the freezer to set up for at least an hour.