Preheat oven to 180 degrees celsius and line a baking tray with baking paper.
To make the topping, combine cocoa powder, Adrenal Switch, melted coconut oil, and maple syrup.
Once the oven has heated, place the hazelnuts in a single layer on the baking tray and bake for about 5 to 8 minutes until the skins have darkened and are easy to remove. Place the hazelnuts into a high-speed blender and process until they have been processed into a smooth paste. Add in the cacao powder, coconut milk, maple syrup and vanilla extract and process until smooth. Refrigerate for 30 minutes
To make the chocolate hazelnut cups, spoon 1 teaspoon chocolate into each liner and place in freezer for 10 minutes to set. Once set, next, spoon 1 teaspoon hazelnut mixture into each and smooth with the back of a spoon. Cover with chocolate and freeze for 1 hour.