Please allow time in the fridge before eating!
Melt chocolate pieces at medium-low temperature (or a bit lower) in a medium-size pot. Once melted, turn off the heat, and gently mix the honey in (if using) with a whisk. Mix in the maple syrup and the vanilla, then add the hazelnut butter and mix everything in.
Finally mix in the coconut oil.
Remove from heat and mix in the shredded coconut, and then the oat flakes. Stir until well combined.
Pour into a parchment lined container or small cookie sheet with edges (mine was 9" x 13"), flatten the top, and pop into the fridge for at least a couple of hours.