Preheat your oven to 325 F

In a large bowl, whisk together the coconut oil, coconut sugar, pure maple syrup, and cocoa powder.

Fold in the rolled oats, hazelnuts, and salt. Mix well until the mixture is evenly coated.

Line a large baking sheet with parchment paper. Spread the mixture onto the baking sheet, pressing it down.

Bake for 25-27 minutes. Remove from oven and sprinkle the top with the chocolate chunks and sea salt. Let it rest at room temp for at least 40 minutes before breaking apart. You can stick the pan in the fridge for the last 5-7 minutes to let the chocolate harden.

Once it's cool, break it apart into small or large chunks. Store in an airtight container or ziplock for up to 2 weeks.