How to make
Shake the coconut milk very well before opening the tin.
Once you open it, pour them into a blender or nutribullet.
Add the coconut sugar, then add the cocoa and coconut flour.
Set the hazelnuts aside.
Blend all of the ingredients until you get a thick saturated chocolate cream.
Pour it into suitable cups or bowls and decorate each one with a few hazelnuts.
You can eat the coconut cocoa cream right away, but it is tastier when it has been left in the fridge for a while and cools down well - at least 2 hours.
Store the cream in the refrigerator.
