Cover a baking sheet or dish with parchment paper.
Melt Coconut Oil (1/3 cup) in a pot on low heat. Add Raw Cacao Powder (3/4 cup) and Maple Syrup (1/4 cup), stir. Add 2 tablespoons of Sunkist Orange (1) juice. When fully combined, remove from heat. Be careful to not burn chocolate.
Set oven to 350 degrees F (180 degrees C).
Chop the Hazelnuts (1/2 cup).
While doing that, roast Hazelnuts. Place chopped nuts on a baking sheet. Bake for 5-10 minutes or until toasted and crunchy. Watch carefully to ensure they do not burn.
Pour chocolate mixture on to parchment paper. It should be liquid and very easy to spread.
Sprinkle with Hazelnuts and Orange zest.
Place in the freezer for a couple of hours until solid or refrigerator overnight. Break into large pieces when ready to serve and enjoy!