In a food processor blend 1 cup hazelnuts with the coconut oil for approximately 3 to 4 minutes until it has turned into a nut butter consistency
Add in the coconut cream, honey, vanilla extract and salt and continue to blend until completely smooth
Pour the mixture evenly into a 9 inch loaf tin lined with cling film. Sprinkle the top with 1/4 cup coarsely chopped hazelnuts and sprinkle with salt. Put in the freezer for a minimum of 2 hours until firm.