Toast nuts on a baking sheet in oven at 350°F for 10-15 minutes. Set aside to cool, then coarsely chop.

Mix together brown sugar and hazelnut spread, then stir in nuts and chocolate. Use your fingers to break up into a coarse crumble if needed.

In a large bowl, whisk together flour, baking powder and salt, set aside.

In another bowl, whisk together eggs and sugar until creamy. Beat in coconut oil and vanilla until smooth.

Add wet ingredients into dry, and whisk until just combined.

For muffins, pour into lined muffin tins, half-full. Sprinkle with the topping mixture to the top of the muffin well. Or you can create a layered effect: put a couple tablespoons of batter into each well, sprinkle over some topping, add more batter so its just over half full, then finish with another layer of topping.

Bake at 350°F for 25 minutes. If using large wrappers (like in picture), this recipe will make 6 muffins. If using smaller wrappers it will make 12.

To make a cake, pour into a greased 8" pan, sprinkle evenly with topping, and bake for 30 minutes, or until done.