Coconut chocolate spread

Break up (or roughly chop) the chocolate and add to a saucepan with the coconut oil over a low heat.
Stir together well.
Remove from the heat and incorporate the hazelnut puree and agave syrup.
Once you have a smooth mixture, fill into a jar and cover with a lid.

Tip: Store your spread in the refrigerator. Leave it out a ¼ of an hour before use. It will keep for 2 weeks. You can substitute honey for the agave syrup.