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 Pure Maple Syrup (1/4 cup), stir. Add Orange Juice (2 tablespoon). When fully combined, remove from heat. Be careful to not burn chocolate.
While doing that, roast Hazelnuts (1/2 cup). Preheat oven to 350 degrees F (180 degrees C).
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 Sunkist Orange (1).
Place in the freezer for a couple of hours until solid or refrigerator overnight. When ready, break into pieces.