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Gently melt half the dark chocolate and all the coconut oil together in the microwave in 20-second bursts until smooth
Stir in the hazelnut butter, honey, vanilla and a pinch of salt. Whisk until the mixture is smooth
Fold in the puffed brown rice cereal until every piece is perfectly coated in the chocolate-hazelnut mix
Press the mixture firmly into a lined square baking tray
Melt the remaining dark chocolate and drizzle over the top, if you like. Refrigerate for at least 1 hr until solid
Sprinkle the chopped hazelnuts on top, pressing down lightly so they stick
Use a sharp knife to cut into 10-12 bars. Store in the fridge for the perfect grab-and-go snack all week